Modification of mechanical polishing operation using preheating systems to improve the bulgur color

Balci, Fatih; Bayram, Mustafa

doi:10.1016/j.jcs.2017.03.024

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…The yellow pigments in different wheat varieties are assumed to consist of 90% lutein and lutein esters. Lutein is the main carotenoid responsible for the distinctive yellow color of bulgur (Balcı & Bayram, 2017). Differences in bulgur production process affect the amount of TYP.…”

Section: Resultsmentioning

confidence: 99%

“…Table S1 shows the color L*, a*, b*, Hue and SI values of uncooked and cooked einkorn bulgur and firik samples. Bright yellow and homogeneous color is an important parameter that positively affects the acceptance of bulgur (Balcı & Bayram, 2017). The uncooked einkorn bulgur have a darker and reddish color than the uncooked firik samples produced from immature durum wheat.…”

Section: Color Value Of Einkorn Bulgur and Firik Samplesmentioning

confidence: 99%

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Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

2023

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Background and Objectives Hulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain‐based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market. Findings The firik samples had higher ash, fat and free, bound and total phenolic content, antioxidant activity and lower protein content than einkorn bulgur. Low phytic acid content of firik obtained from immature wheat was found to be remarkable. The total yellow pigment, Ca and Mg contents were found to be 5.4, 1.3, and 1.3 times higher in firik samples than in einkorn bulgur. The weight increase value obtained as a result of the cooking test was found to be lower in firik samples compared to einkorn bulgur. Conclusions Both types of bulgur showed superior characteristics in terms of nutritional value and functional properties. Significance and Novelty It has been determined that firik and einkorn bulgur are two important products in terms of healthy nutrition with their functional components. It is an introductory study in terms of expanding the usage area of valuable ancient wheat and immature durum wheat and processing it into new products.

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Section: Resultsmentioning

confidence: 99%

Section: Color Value Of Einkorn Bulgur and Firik Samplesmentioning

confidence: 99%

Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

2023

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“…Carotenoid content in wheat bran was higher than endosperm [ 68 ], since the yellow pigments are more concentrated in the outer layers than the inner layers [ 73 ]. Lutein is the major and predominant carotenoid and is responsible for the bulgur’s distinct yellow color [ 74 , 75 ]. Other carotenoids, such as zeaxanthin, b-cryptoxanthin, and ß-carotene were also found [ 76 ].…”

Section: Discussionmentioning

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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“…Appearance and color of bulgur are some of the most important factors influencing consumer preferences. These factors can also significantly impact the acceptance and price of the final product (Balci and Bayram, 2017) different cereals are shown in Table 3. The results showed the interaction between cooking and drying methods on the color of bulgur samples.…”

Section: Color Parameters Of Bulgurmentioning

confidence: 99%

Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

Marie,

Gebreil

2024

Food Technology Research Journal

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Modification of mechanical polishing operation using preheating systems to improve the bulgur color

Cited by 8 publications

References 24 publications

Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

Drying Behavior of Bulgur and Its Effect on Phytochemical Content

Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

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