Coğrafi yapısı, topraklarında yetişen ürünler, iklim özellikleri ile çağlar boyu üzerinde yaşayan medeniyetlerin gelenek, görenek, örf, adetleri gibi birçok değişken Anadolu’nun gastronomik kimliğini ...oluşturmaktadır. Anadolu’nun gastronomik kimliğini şekillendiren yegane unsurlardan biride bulgur olarak görülmektedir. Bulgur ve bulgur yemeklerinin sosyo kültürel özellikler çerçevesinde değerlendirilmesi ve unutulmaya yüz tutmuş olanlarının gün yüzüne çıkarılarak folklorik özelliklerini tespit etmek bu çalışmanın amacını oluşturmaktadır. Çalışmanın evrenini, Anadolu’da günümüzde de üretilmeye devam eden ya da unutulmaya yüz tutmuş bulgur yemekleri oluşturmaktadır. Kartopu örnekleme yöntemi aracılığı ile araştırmanın amacına uygun on beş bulgur yemeği çalışmanın örneklemini oluşturmaktadır. Nitel araştırma yönteminin kullanıldığı bu çalışmada, etnografı deseni kullanılarak çalışma desenlenmektedir. Sonuç olarak bulgur temalı yemekten on tanesinin özel günleri kutlamak, paylaşmak, neşe katmak amacıyla kullanıldığı tespit edilmiştir.
The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had ...significant effects on phytic acid, total phosphorus, soluble, insoluble, and total dietary fibre contents of bulgur. Besides, cultivars and cooking methods were found to have significant effects on yellow pigment, thiamine, and riboflavin contents of bulgur. The results indicated that the variation among genotypes was wide on all parameters investigated. Bulgur cooked using the steam cooker cooking method had better nutritional properties. Regardless of the cooking method, fine bulgur type had higher nutritional values. However, it was observed that there were losses in nutritional values (ranging from 17.5% to 55.7%) during bulgur production from wheat. The losses resulted particularly from cooking and debranning steps during bulgur production. It can be concluded that the steam cooker cooking method showed promising results in terms of the nutritional quality of the bulgur.
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•Bulgur nutritional value was affected by cultivar, cooking method, and bulgur type.•The variation among genotypes was wide on all quality parameters.•The steam cooker cooking method showed promising results.•Fine bulgur type had higher values compared to the coarse bulgur type.
Couscous is a traditional cereal product produced by rubbing durum semolina particles with water by hand, but can be produced by using pasta pressing technique. This study aimed to produce a ...short-cut pasta type couscous by substitution of semolina with undersize bulgur at 25, 50, 75 and 100%, by determining optimum parameters. Bulk density, cooking loss, volume and weight increases, protein and ash contents, color, sensory, texture and functional properties were determined. Couscous samples were prepared and dried using packed bed (60 and 80 °C) and microwave dryers (180 and 360 W) to determine optimum parameters. It was found that the quantity of bulgur flour was significantly (p ≤ 0.05) effective on the sensory attributes, bulk density, cooking loss, volume and weight increases, protein and ash contents in contrast to functional properties. Weight and volume increase values decreased with increasing quantity of bulgur flour. Couscous samples containing bulgur flour have higher protein than the control due to higher protein content of bulgur. According to texture profile, hardness of couscous containing bulgur flour was lower than the semolina control for each drying technique. Results revealed the fact that the production of pasta type couscous is possible using totally undersize bulgur instead of semolina.
•Production of short-cut pasta-like couscous using totally undersize bulgur is possible.•A new product is found as bulgur-couscous.•Bulgur-couscous has higher protein than regular couscous.•Bulgur-couscous has high bran (fiber) content.
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•Hemicelluloses were recovered from bulgur bran via alkaline extraction.•Films were prepared with incorporated nanocelluloses.•Composition of the film forming solution was ...statistically optimized.•Nanocellulose-incorporated films showed lower water solubility and enhanced tensile properties.•Films were characterized by SEM, TGA, DSC, FTIR and biodegradability analysis.
Bulgur bran is a lignocellulosic side-stream of bulgur production factories. Separation of bulgur bran into cellulose- and hemicellulose-rich fractions paved the way of utilization of this under-exploited agro-industrial biomass. Although hemicellulose-based biodegradable food packaging films provide significant advantages, their high water solubility and low mechanical strength are obstacles to their commercialization. To overcome these bottlenecks, commercial cellulose nanocrystal (CNC) and cellulose nanofiber (CNF) were incorporated into the hemicellulose matrix. Besides, addition of citric acid (CA) was investigated for its plasticizing effect. To minimize the film water solubility (FWS) statistical optimization by Box-Behnken design (BBD) and response surface methodology (RSM) was employed. The proposed full-quadratic model was found to have high accuracy (R2 = 0.9877) within 95 % confidence interval. The results revealed that 10 % (w/w) CNC- and 10 % (w/w) CNF-incorporated films exhibited 21.3 % reduction in FWS compared to neat films. CNC- and CNF-reinforced films showed a compact structure in SEM analysis. CNC and CNF as fillers in the hemicellulose network markedly improved the tensile strength of the films. Nanocellulose incorporation caused a decrease in water vapor permeability (WVP), light transmittance, total color difference and biodegradability of the films. The properties of nanocellulose-reinforced and neat films were also compared using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR). Presence of nanocelluloses in the films increased the glass transition temperature (Tg) by around 15 °C as shown by DSC analysis.
Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on ...einkorn wheat bioactive compound content.
A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution.
Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets.
Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.
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•Bulgur popularity and consumption recently increased in Western countries.•Traditional bulgur preparation was simulated to evaluate its impact on bioactives.•Tocol and carotenoid content was significantly reduced in cooked kernels.•Free phenolic contents increased following bulgur preparation.•Boiling hulled grains could enhance sterol and phenolic compounds retention.
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•Cooked Chifaa bulgur meets the health claim with more than 3 g of β-glucan/serving.•Phenolics of Chifaa and Yalin barley were significantly higher than Kiziltan wheat.•The amount of ...Ca was same in barley bulgurs and higher than in durum bulgur.•High beta-glucan Chifaa had the lowest GI value.
A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher β-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of β-glucans/serving. The results indicated that this can be provided per serving of high β-glucan barley bulgur.
Bulgur is a very famous industrially processed ancient wheat product. High nutritional value, long shelf life and low price of bulgur increased the demand in new and developing markets all over the ...world. Cooking and drying are the most critical steps in bulgur production and should be controlled carefully and adapted with new technologies. Infrared (IR) drying has obtained a great interest in the food industry, due to its advantages over conventional heating. In this study, durum and bread wheat samples were cooked under atmospheric pressure or in autoclave and dried by using infrared at 525, 666 and 814 W powers for 3:30, 2:10 and 1:20 h, respectively. Control samples were either sun-dried for 72 h or dried in oven at 60 °C for 18 h. For the samples cooked in autoclave, amount of bran removed during debranning was lower and cooking loss was slightly higher. IR-dried samples generally gave comparable results with controls in terms of color, particle size, cooking loss, ash, dietary fiber and water absorption values. The ash and cooking loss values of all bulgur samples meet the levels indicated in Bulgur Communiqué. Infrared drying shows great promise in bulgur production by reducing drying time without causing any deterioration in bulgur quality.
•Utilization of different cooking methods in bulgur production.•Utilization of infrared drying in bulgur production.•Infrared-dried samples gave comparable results with control bulgur samples.•Infrared provides shorter drying time without causing any deterioration in quality.
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