Bulgur cooking process: Recovery of energy and wastewater

Balci, Fatih; Bayram, Mustafa

doi:10.1016/j.jfoodeng.2019.109734

Cited by 12 publications

(14 citation statements)

References 24 publications

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“…Due to the high amount of fresh water needed and cost of energy expenditure, increasing the sustainability of processing through the reclamation of washing and cooking water and energy recovery or reduction should be a priority of the bulgur industry (Balcı & Bayram, 2020). Treatment of the waste cook water is needed as it has a high biochemical oxygen demand values owning to the leaching of protein, starch, vitamins, minerals, and other wheat phytochemicals, which can cause environmental degradation if left untreated (Balcı & Bayram, 2020). Balcı and Bayram (2020) showed that waste water from cooking can be reused for subsequent cooking purposes if used in combination with fresh water.…”

Section: Production and Processingmentioning

confidence: 99%

“…Treatment of the waste cook water is needed as it has a high biochemical oxygen demand values owning to the leaching of protein, starch, vitamins, minerals, and other wheat phytochemicals, which can cause environmental degradation if left untreated (Balcı & Bayram, 2020). Balcı and Bayram (2020) showed that waste water from cooking can be reused for subsequent cooking purposes if used in combination with fresh water. Innovation in the sustainable production of bulgur will be an important aspect of its growing consumption.…”

Section: Production and Processingmentioning

confidence: 99%

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Processing and quality aspects of bulgur from Triticum durum

Stone

Wang²,

Tulbek³

et al. 2020

Cereal Chem

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Background and objectives Bulgur is an important food source in many countries around the world. In North America, its consumption is increasing as it can be used as a more nutritious quick cooking substitute to rice. The main processing steps of bulgur from Triticum durum are reviewed including the comparison of different technologies for cooking, drying, debranning, and milling of bulgur and the effects of processing on the nutritional components of the grain. Findings Every step of the production process is crucial to final product quality. Cooking methods include parboiling, autoclave, microwave, and steam, with autoclaving being the most used technique but disadvantages include higher losses of water‐soluble vitamins and some reports of color deterioration. Air, forced air, vacuum, microwave, and infrared dryers, as well sun and solar drying, have all been investigated with infrared and microwave drying being promising novel methods for drying bulgur after cooking. Different types of mills can be used for bulgur particle size reduction, and choice of mill will depend on size requirements; however, all bulgur should be larger than 0.5 mm with an ovoid shape and smooth exterior. Nutritional benefits of bulgur include relatively high protein and fiber content, resistant starch, B vitamins, minerals, and phytochemicals such as lutein and ferulic acid. Conclusions Color is a much studied quality attribute; however, its importance to non‐traditional consumers is unknown. Research is lacking on whole grain (minimally debranned) bulgur and the optimization of nutritional quality in conjunction with processing parameters. Due to the partial debranning, there is wide variability in the reported fiber content of bulgur; however, overall it would be nutritionally beneficial to include bulgur in one's diet. Significance and novelty The production steps of bulgur are clarified and reviewed with consideration to the macro‐ and micronutrient content. This review will allow for future research on bulgur to increase its utilization as a low‐cost value‐added plant‐based food.

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Section: Production and Processingmentioning

confidence: 99%

Section: Production and Processingmentioning

confidence: 99%

Processing and quality aspects of bulgur from Triticum durum

Stone

Wang²,

Tulbek³

et al. 2020

Cereal Chem

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“…Bulgur is composed of 9–13% water, 10–16% protein, 1.2–1.5% fat, 76–78% carbohydrate, 1.2–1.4% ash, and 1.1–1.3% fiber [ 6 ]. Generally, bulgur is made from hard wheat ( Triticum durum ) [ 7 ], which results in its yellow color and higher protein content compared to the other wheat types [ 8 , 9 ]. However, other grains can be used to produce bulgur, such as bitter and sweet lupin [ 10 ], barley [ 11 ], soybean [ 12 ], and chickpea [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Drying Behavior of Bulgur and Its Effect on Phytochemical Content

Dorra

Farah

Hadjyahia

et al. 2022

Foods

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The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moisture diffusion during drying at 60 °C in all bulgur samples, where an increase in yellow berry percentage generated an increase in moisture content. Effective diffusion coefficient (Deff) increased significantly (p ≤ 0.05) from 7.05 × 10−11 to 7.82 × 10−11 (m2.s−1) and from 7.73 × 10−11 to 7.82 × 10−11 (m2.s−1) for the hot air oven and vacuum dryer, respectively. However, it decreased significantly with a decrease of yellow berry percentage. It was concluded that the vacuum dryer provided faster and more effective drying than the hot air oven. Total polyphenol (TPC), total flavonoid (TFC), and yellow pigment contents (YPC) of bulgur were investigated. TPC ranged between 0.54 and 0.64 (mg GAE/g dm); TFC varied from 0.48 to 0.61 (mg QE/g dm). The YPC was found to be between 0.066 and 0.079 (mg ß-carotene/100g dm). Yellow berry percentage positively and significantly affected the TPC, TFC, and YPC contents due to the hard separation of the outer layers from the starchy grain during the debranning step.

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“…Bulgur is a wheat product which was recognized as a whole grain by the Whole Grain Council. 1 Although bulgur is a traditional product from Turkey, Balkans and Middle East, its consumption has recently increased also in Western countries because of its attractive properties, such as long shelf-life, ease of preparation, low cost and high nutritional value. 2,3 The annual bulgur manufacture in Turkey exceeds 1 Mt, which makes Turkey the largest bulgur producer in the world.…”

Section: Introductionmentioning

confidence: 99%

Statistical investigation of the bioprocess conditions of alkali combined twin‐screw extrusion pretreatment to enhance fractionation and enzymatic hydrolysis of bulgur bran

et al. 2022

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BACKGROUND Bulgur bran (BB) is a potential source for the production of value‐added products such as fermentable sugars and xylooligosaccharides (XOs). In this study, alkali combined twin‐screw extrusion pretreatment was performed and statistically optimized to enhance fractionation and enzymatic hydrolysis of BB. The pretreatment conditions (barrel temperature, screw speed and alkali impregnation) were optimized by Box–Behnken design (BBD) to obtain the highest hemicellulose separation from BB. The obtained fractions were analyzed for the production of fermentable sugars and XOs. RESULTS The results revealed that twin‐screw extrusion of BB performed at 67 °C barrel temperature and 250 rpm screw speed after alkali impregnation at 0.02 g alkali g−1 biomass concentration provided 40.4% higher hemicellulose separation yield compared to the untreated BB. Alkali combined twin‐screw extrusion pretreatment increased the enzymatic hydrolysis yield of BB fourfold, whereas a 13‐fold increase was achieved after the separation of hemicellulose from pretreated BB. Xylose (X1)‐free xylobiose (X2) was the main product after xylanase hydrolysis of hemicellulose fraction. SEM images confirmed the morphological modifications in BB, which were in agreement with the enhanced fractionation performance and the higher enzymatic hydrolysis yield. CONCLUSION The results of this study suggested that pretreatment by alkali combined twin‐screw extrusion followed by alkali extraction could be a reliable and effective process for fractionation of BB and production of fermentable sugars and XOs. © 2022 Society of Chemical Industry.

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Bulgur cooking process: Recovery of energy and wastewater

Cited by 12 publications

References 24 publications

Processing and quality aspects of bulgur from Triticum durum

Processing and quality aspects of bulgur from Triticum durum

Drying Behavior of Bulgur and Its Effect on Phytochemical Content

Statistical investigation of the bioprocess conditions of alkali combined twin‐screw extrusion pretreatment to enhance fractionation and enzymatic hydrolysis of bulgur bran

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