The Role of Soaking Process on Mineral HCl-Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KARGER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Common bean (CB) bulgur, is a variety of new parboiled and dried product, was produced with soaking different soaking time (2, 8 and 12h) and soaking water pH (pH 4, 6 and 8) in this study period. Experiment was conducted according to (3 x 3) x 2 factorial designe. Physical, chemical nutritional, and anti-nutritional components of raw and CB bulgur samples were determined. Total phenolic content and phytic acid reduced at a ratio 41 - 57% and 48 - 57% respectively, while trypsin inhibitor activity was completely eliminated after 12 hour soaking time. The highest in vitro protein digestability (73.4%) was measured in CB bulgur samples with soaked at pH 8 soaking water. The highest HCl-extractability of ash value (65.57%) of CB bulgur samples obtained by soaking at pH 6 soaking water. HCl-extractability of K, Ca, P, Mg, Zn and Fe increased with levels of 3 - 7%; 17 - 19%; 29 - 34%; 15 - 21%; 15 - 22%; and 28 - 52%, respectively with increasing soaking time. The optimum soaking process condition was found as 12 h soaking time and 8 pH soaking water for obtaining highest nutritional properties of CB bulgur, except an adverse effect on texture and taste score of bulgur.
Açıklama
Anahtar Kelimeler
Soaking, Trypsin Inhibitor Activity, Phytic Acid, HCl-Extractability of Minerals, In Vitro Protein Digestability, Bulgur
Kaynak
Food Science and Technology Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
18
Sayı
3
Künye
Ertaş, N., Türker, S., (2012). The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur. Food Science and Technology Research, 18(3), 445-453.
