A comparison of industrial and homemade bulgur in turkey in terms of physical, chemical and nutritional properties [Pore?enje Fizi?kih, Hemijskih I Nutritivnih Svojstava Industrijskog I Doma?eg]
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CI and CEQ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Determination of functional and nutritional properties of bulgur is of paramount importance for the growth of healthy generations. In this study, physical, chemical, nutritional and sensorial qualities of bulgur produced at the industrial, homemade and laboratory scale in Turkey were determined and the results were compared. The ash content of bulgur samples was determined between 1.04 and 1.81%, the total protein contents of the samples were found between 11.90 and 14.47%. Evaluation of nutritional status of bulgur; the total phenolic contents value varied 449.82 to 1047.09 µg/g, the phytic acid values were found between 422.14 and 1173.56 mg/100 g. The mineral contents of the samples were analyzed, and all the bulgur samples contained lower amounts of cadmium and lead than JECFA limits. Homemade bulgur samples had a more aromatic taste and smell than industrially produced bulgur samples, and also industrially produced bulgur samples had lighter color than homemade bulgur. © 2017, CI and CEQ. All rights reserved.
Açıklama
Anahtar Kelimeler
Bulgur, Homemade, Industrial producing, Mineral, Phytic acid, Turkey
Kaynak
Chemical Industry and Chemical Engineering Quarterly
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
23
Sayı
3
