Biotech Studies 1993, Vol 2, Num, 1     (Pages: 037-049)

EFFECT OF NITROGEN FERTILIZATION ON THE SPAGHETTI COOKING QUALITY OF ÇAKMAK 79 AND KUNDURU 1149 DURUM WHEAT VARIETIES

Bülent AKTAN ,Ayhan ATLI

1 Dr. Tarla Bitkileri Merkez Araştırma Ens. ANKARA Viewed : 382 - Downloaded : 153 This research was undertaken to determine the effect of nitrogen fertilization on the spaghetti cooking quality. At three locations, different nitrogen levels were applied to Çakmak 79 and Kunduru 1149 durum wheat varieties which were analyzed in this study. Nitrogen fertilization showed significant increases in the protein content but reduced the total organic matter for both varieties. Çakmak 79 had unacceptable spaghetti quality even at the high level of nitrogen application at all locations, while Kunduru 1149 showed acceptable cooking quality level at Corum location. Keywords : Durum wheat; nitrogen fertilization; protein content; spaghetti cooking quality