EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGUR

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:38:25Z
dc.date.available2020-03-26T17:38:25Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe changes in physical, chemical and sensory properties of common bean (CB) and chickpea (CP) bulgur prepared with different cooking (atmospheric, pressure and microwave) and drying (oven at 60, 70 and 80C; microwave at 350 and 700 W) processes were investigated. Neither the cooking methods nor the drying methods significantly affected the ash and protein contents of CB and CP bulgur. Pressure cooking gave lower phytate phosphorus and higher bulgur yield and volume increase values when compared to the other cooking methods. Average bulgur yields were found as 82% for CB and 84% for CP. Cooking processes decreased the phytic acid content of the bulgurs between 25.2 and 39.5% according to raw legume. Ca, K, Mg, P, Zn, Cu and Fe contents of the bulgurs decreased in variable degrees (8.69-28.5%) when compared to raw materials. Pressure cooked and oven (80C) dried bulgur samples in the case of bulgur pilaf were appreciated by the panelists in terms of overall acceptability.en_US
dc.description.sponsorshipSelcuk University, Scientific Research ProjectsSelcuk University [BAP-06401028]en_US
dc.description.sponsorshipThis study was supported by Selcuk University, Scientific Research Projects (BAP-06401028).en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00273.xen_US
dc.identifier.endpage604en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage590en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4549.2008.00273.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23474
dc.identifier.volume33en_US
dc.identifier.wosWOS:000270398000002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGURen_US
dc.typeArticleen_US

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