Bulgur quality as affected by drying methods

Hayta M.

JOURNAL OF FOOD SCIENCE, cilt.67, sa.6, ss.2241-2244, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 6
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1111/j.1365-2621.2002.tb09534.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2241-2244
  • İnönü Üniversitesi Adresli: Hayır

Özet

Solar-drying and microwave-drying methods significantly affected the bulk density of bulgur samples in our study. The pilaf bulgur yield was highest for solar-dried bulgur, followed by microwave-, tray-, and sun-dried bulgur samples, respectively. The drying method affected protein extractability, bulgur yield, and water and oil absorption values of bulgur. The lightness (L) value was found significantly higher for solar-, sun-, and microwave-dried pilav bulgur samples compared with tray-dried bulgur. The redness (a) and yellowness (b) values of bulgur were, also affected. by drying methods. The drying method had no significant effect on flavor, mouthfeel, and appearance of bulgur samples.