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

Tekin M., Babacan U., Batu O., Akar T., Cengiz M. F.

Journal of Food Processing and Preservation, cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.15979
  • Dergi Adı: Journal of Food Processing and Preservation
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2021 Wiley Periodicals LLC.In this study, it is aimed to determine the effects of cooking methods on bioactive compounds and antioxidant activity of bulgur samples produced from different hulled wheat species. Regardless of the cooking methods, total carotenoid content (4.81 µg LE/g DM) and antioxidant activity (9.68% inh./mg DM) were found higher in bulgur samples produced from emmer lines while bulgur samples produced from einkorn lines were rich for total phenolic content (791.94 µg GAE/g) and ferulic acid content (759.49 µg/g). On the other hand, microwave cooking had generally promising results for nutritional quality of bulgur in general. Obtained results in this study illustrate that the hulled wheat species einkorn and emmer have a huge potential to compete with durum wheat in industrial bulgur production with their nutritional properties although the compatible interactions varied by the genotype and the cooking method for each parameter. Novelty impact statement: Microwave cooking as cooking method and emmer wheat as raw material were found to be promising for bulgur production. Intra- and interspecies variability and the cooking method can significantly alter nutritional properties of bulgur.