A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties

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...

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Bibliographic Details
Published inChemical Industry and Chemical Engineering Quarterly Vol. 23; no. 3; pp. 341 - 348
Main Author Ertaş, Nilgün
Format Journal Article
LanguageEnglish
Published Association of the Chemical Engineers of Serbia 2017
Subjects
Bulgur
homemade
industrial producing
mineral
phytic acid
Turkey
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Summary: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 ?g/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. nema
ISSN:1451-9372
2217-7434
DOI:10.2298/CICEQ160112047E