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]

Basit Öğe Kaydı
dc.contributor.authorTurskoj B.U.
dc.contributor.authorErtaş N.
dc.date.accessioned2020-03-26T19:43:31Z
dc.date.available2020-03-26T19:43:31Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDetermination 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.en_US
dc.description.sponsorshipWe are grateful to the Commission for the Scientific Research Projects (BAP:131219003) at Nec-mettin Erbakan University for supporting and funding this research study.en_US
dc.identifier.doi10.2298/CICEQ160112047Een_US
dc.identifier.endpage348en_US
dc.identifier.issn1451-9372en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage341en_US
dc.identifier.urihttps://dx.doi.org/10.2298/CICEQ160112047E
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35697
dc.identifier.volume23en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCI and CEQen_US
dc.relation.ispartofChemical Industry and Chemical Engineering Quarterlyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBulguren_US
dc.subjectHomemadeen_US
dc.subjectIndustrial producingen_US
dc.subjectMineralen_US
dc.subjectPhytic aciden_US
dc.subjectTurkeyen_US
dc.titleA 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]en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu