The Role of Soaking Process on Mineral HCl-Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

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dc.contributor.authorErtaş, Nilgün
dc.contributor.authorTürker, Selman
dc.date.accessioned2020-03-26T18:31:54Z
dc.date.available2020-03-26T18:31:54Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractCommon 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.en_US
dc.description.sponsorshipCommission for the Scientific Research Projects at Selcuk UniversitySelcuk University [BAP: 07101029]en_US
dc.description.sponsorshipWe are grateful to the Commission for the Scientific Research Projects (BAP: 07101029) at Selcuk University for supporting and funding this research study.en_US
dc.identifier.citationErtaş, 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.
dc.identifier.doi10.3136/fstr.18.445en_US
dc.identifier.endpage453en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage445en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.18.445
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28565
dc.identifier.volume18en_US
dc.identifier.wosWOS:000305658100018en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorErtaş, Nilgün
dc.institutionauthorTürker, Selman
dc.language.isoenen_US
dc.publisherKARGERen_US
dc.relation.ispartofFood Science and Technology Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSoakingen_US
dc.subjectTrypsin Inhibitor Activityen_US
dc.subjectPhytic Aciden_US
dc.subjectHCl-Extractability of Mineralsen_US
dc.subjectIn Vitro Protein Digestabilityen_US
dc.subjectBulguren_US
dc.titleThe Role of Soaking Process on Mineral HCl-Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulguren_US
dc.typeArticleen_US

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