Effects of wheat cultivar, cooking method, and bulgur type on nutritional quality characteristics of bulgur
| Autor: | Hazım Özkaya, Asuman Kaplan Evlice |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Phytic acid Cooking methods technology industry and agriculture Dietary fibre food and beverages Cooker 04 agricultural and veterinary sciences Nutritional quality 040401 food science 01 natural sciences Biochemistry chemistry.chemical_compound 0404 agricultural biotechnology chemistry otorhinolaryngologic diseases Total phosphorus Cultivar Food science 010606 plant biology & botany Food Science Mathematics |
| Zdroj: | Journal of Cereal Science. 96:103124 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2020.103124 |
| Popis: | The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had significant effects on phytic acid, total phosphorus, soluble, insoluble, and total dietary fibre contents of bulgur. Besides, cultivars and cooking methods were found to have significant effects on yellow pigment, thiamine, and riboflavin contents of bulgur. The results indicated that the variation among genotypes was wide on all parameters investigated. Bulgur cooked using the steam cooker cooking method had better nutritional properties. Regardless of the cooking method, fine bulgur type had higher nutritional values. However, it was observed that there were losses in nutritional values (ranging from 17.5% to 55.7%) during bulgur production from wheat. The losses resulted particularly from cooking and debranning steps during bulgur production. It can be concluded that the steam cooker cooking method showed promising results in terms of the nutritional quality of the bulgur. |
| Databáze: | OpenAIRE |
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