The effects of genotypic variation in hulled wheat species and cooking methods on some quality parameters of bulgur

Abstract

Bulgur, as one of the earliest processed foods, has been intensely consumed in the Middle East, Central Asia, and Turkey cuisines for a long time (Bayram, 2000), and its consumption has also become widespread in the USA and European countries in recent years (Stone et al., 2020). Tetraploid wheat (Triticum turgidum ssp. durum) is used for macaroni or pasta production in worldwide and it is also used for bulgur production especially in Turkey. Leading country in the world, Turkey produced approximately 1.5 million tons of bulgur and 283.026 tons of these amounts were exported in 2020 (TUIK, 2021).Bulgur, one of the important traditional products in Turkish culture, is actually a functional food because of its nutritional and bioactive components in relation to dietary fiber, vitamins B, micronutrients (Donmez et al., 2004;Hayta, 2002;Saka et al., 2020) and low glycemic index (Jenkins et al., 1986), and has long shelf life since it is resistant to insect and microorganism damages (Bayram, 2000;Savas & Basman, 2016). More than 250 food stuffs such as bulgur balls, kısır, desserts, and pilaf are produced by using bulgur for carbohydrate sources in daily diet of Turkish society (Bayram, 2000;

Biochemical and nutritional properties of wheat bulgur: A review

“…The critical steps in bulgur processing are washing, heating, drying, de‐branning, cracking, and size classification; however, heating and drying are essential steps that affect bulgur quality (Savas & Basman, 2016). Multiple cooking (such as atmospheric, microwave, pressure) and drying (such as sun, perforated oven, molted bed, microwave, infrared) methods have been studied to determine the effects of these methods on bulgur quality (Savas & Basman, 2016; Tekin et al, 2021; Yilmaz & Koca, 2017). The most widely used methods in the literature are conventional (cooking under atmospheric pressure) and autoclave cooking.…”

“…Bulgur contains antioxidant phytonutrients that may assist in reducing inflammation and preventing healthy cells from mutating and causing cancer. Bulgur is known for having a high antioxidant potential, unlike most grains and cereals (Tekin et al, 2021). Whole-grain products should account for at least half of the total grain consumption in order to minimize the risk of cardiovascular disease, type 2 diabetes, obesity, and cancer.…”