Influence of process parameters on bulgur quality
Main Article Content
Keywords
precooked wheat, optimisatio, debranning conditions, bulgur
Abstract
In this study, conditions for producing high-quality bulgur were improved by studying the effects of cooking time (CT), moisture content before debranning (MC) and debranning time (DT). Bulgur quality was then assessed based on yield, colour and ash content. A central composite plan and an analysis of variance were used to test the adequacy, significance and meaningfulness of all the responses using the mathematical model developed. The results showed that CT had a positive effect on both bulgur yield and lightness of colour. DT had a negative effect on yield, red colour and ash content, but a positive effect on lightness (L*) of bulgur. There was a significant effect on bulgur yield and red colour (a*) due to the interaction between CT and MC. In addition, the effect of interaction of CT and DT on the later response was also significant (R2=0.95%). The optimal conditions for high-quality precooked wheat were a CT of 43 min, MC of 15.5% and a DT of 1.6 min. Under these conditions, optical microscopy observation showed the presence of an aleuronic layer, the most nutritive branny wheat layer.
References
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Mangili, I., KeyuanHuang, M.L. and Isayev, A.I., 2015. Modeling and optimization of ultrasonic devulcanization using the response surface methodology based on central composite face-centered design. Chemometrics and Intelligent Laboratory Systems 144: 1-10.
Özboy, Ö. and Köksel, H., 2002. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars. Nahrung/Food 46(1): 21-24.
Rios, G., Pinson-Gadais, L., Abecassis, J., Zakhia-Rozis, N. and Lillien-Pellerin, V., 2009. Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains. Journal of Cereal Science 49: 387-392.
Sapirstein, H., Mingwei, W. and Trust, B., 2013. Effect of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions. LWT – Food Science and Technology 50: 336-342.
Savas, K. and Basman, A., 2016. Infrared drying: a promising technique for bulgur production. Journal of Cereal Science 68: 31-37.
Sgrulletta, D. and De Stefanis, E., 1997. Simultaneous evaluation of quality parameters of durum wheat (Triticum durum) by near infrared spectroscopy. Italian Journal Food Science 9: 295-301.
Singh, N., Singh, H. and Bakshi, M.S., 1998. Determining the distribution of ash in wheat using debranning and conductivity. Food Chemistry 62: 169-172.
Singh, S. and Singh, N., 2010. Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties. Food Research International 43: 2277-2283.
Smirani, N. and Sfayhi, D., 2016. Bulgur modelling drying kinetic. Proceedings of the 15th International Cereal and Bread Congress. April 18-21, 2016. Istanbul, Turkey.
Stapley, A., Hyde, T.M., Gladden, L.F. and Fryer, P.J., 1997. NMR imaging of the wheat grain cooking process. International Journal of Food Science and Technology 32: 355-375.
Tekdal, S., Yildirim, M., Bayram, M., Kendal, E., Kiliç, H. and Aktas, H., 2016. Durum wheat quality parameters affecting bulgur quality. Proceedings of the 15th International Cereal and Bread Congress. April 18-21, 2016. Istanbul, Turkey.
Trono, D., Pastore, D. and Di Fonzo, N., 1999. Carotenoid dependent inhibition of durum wheat lipoxygenase. Journal of Cereal Science 29: 99-102.
Warechowska, M., Markowska, A., Warechowski, J., Mis, A. and Nawrocka, A., 2016. Effect of tempering moisture of wheat on grinding energy middlings and flour size distribution and gluten and dough mixing properties. Journal of Cereal Science 69: 306-312.
Yorgancilar, M. and Bilgiçli, N., 2014. Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinusalbus L.) during bulgur production. Journal of Food Science and Technology 51: 1384-1389.
Balci, F. and Bayram, M., 2005. Improving the color of bulgur: new industrial applications of tempering and UV/ sun-light treatment. Journal of Food Science Technology 52: 5579-5589.
Bayram, M., 2000. Bulgur around the world. Cereal Foods World 45: 80-82.
Bayram, M., 2005. Modelling of cooking of wheat to produce bulgur. Journal of Food Engineering 71: 179-186.
Bayram, M. and Öner, M.D., 2007. Bulgur milling using roller, double disc and vertical disc mills. Journal of Food Engineering 79: 181-187.
Bayram, M., Öner, M.D. and Eren, S., 2004a. Influence of soaking on the dimensions and colours of soybean for bulgur production. Journal of Food Engineering 61: 331-339.
Bayram, M., Öner, M.D. and Eren, S., 2004b. Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production. Journal of Food Engineering 64: 43-51.
Borelli, G.M., De Leornardis, A.M., Platani, C. and Troccoli, A., 2008. Distribution along durum wheat kernel of the components involved in semolina colour. Journal of Cereal Science 48: 494-502.
Borelli, G.M., DeLeoardis, A.M., Fares, C., Platani, C. and Di Fonzo, N., 2003. Effects of modified processing conditions on oxidative properties of semolina dough and pasta. Cereal Chemistry 80: 225-231.
Caba, Z.T., Boyacioglu, M.H. and Boyacioglu, D., 2012. Bioactive healthy components of bulgur. International Journal of Food Science and Nutrition 63: 250-256.
Dobraszczyk, B.J., Whitworth, M.B., Vincent, J. F.V. and Khan, A.A., 2002. Single kernel wheat hardness and fracture properties in relation to density and the modelling of fracture in wheat endosperm. Journal of Cereal Science 35: 245-263.
Dreher, M.L., 2001. Dietary fiber overview. In: Sungsoo, S. (eds.) Handbook of dietary fiber. Marcel Dekker Inc., New York, NY, USA, pp. 21-36.
Ertas, N. and Türker, S., 2014. Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. Journal Food Science and Technology 51: 1401-1405.
Feillet, P., Autran, J.C. and Icard-Vernière, C., 2000. Pasta browness: an assessment. Journal of Cereal Science 32: 215-233.
Glenn, G.M. and Johnston, R.K.,1992. Moisture dependent changes in the mechanical properties of isolated wheat bran. Journal of Cereal Science 15: 223-226.
Gys, W., Gebruers, K., Sorensen, J.F., Courtin, C.M. and Delcour, J.A., 2004. Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour. Journal of Cereal Science 39: 363-369.
Harry, D.S., Mingwei, W. and Trust, B., 2013. Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions. LWT – Food Science and Technology 50: 336-342.
Hayta, M., 2001. Bulgur quality as affected by drying methods. Journal of Food Science 67: 2241-2243.
Hemery, Y., Rouau, X., Lullien-Pellerin, V., Barron, C. and Abecassis, J., 2007. Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science 46: 327-347.
Hidalgo, A., Brandoloni, A. and Pompei, C., 2010. Carotenoid evolution during pasta, bread and water biscuit preparation from wheat flour. Food Chemistry 121: 746-751.
Horrobin, D.H., Landman, K.A. and Ryder, L., 2003. Interior and surface colour development during wheat grain steaming. Journal of Food Engineering 57: 33-43.
International Organization for Standardization (ISO), 2007. TN 51.34, ISO 2171, 4th edition. Cereals, legumes and derived products: determination of ash content by incineration. ISO, Geneva, Switzerland.
Jedidi, E., Mahmoud, KB., Kaaniche-Elloumi, N. and Jemmali, A., 2015. SEM and histological analysis of somatic embryogenesis performed on cactus pear (Opuntia ficus-indica (L.) Mill.) ovules explants. Acta Horticulturae 1067: 231-238.
Jenkins, D.J.A., Wolever, T.M.S., Jenkins, A.L., Giordano, C., Giudici, S., Thompson, L.U., 1986. Low glycemic response to traditionally processed wheat and rye products – bulgur and pumpernickel bread. American Journal of Clinical Nutrition 43: 516-520.
Kahyaoglu, L.N., Sahin, S. and Sumnu, G., 2010. Physical properties of paraboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. Journal of Food Engineering 98: 159-169.
Kobrehel, K., Laignelet, B. and Feillet, P., 1974. Study of some factors of macaroni browness. Cereal Chemistry 51: 675-684.
Köksel, H., Edney, M.J. and Özkaya, B., 1999. Barley bulgur: effect of processing and cooking on chemical composition. Journal of Cereal Science 29: 185-190.
Lin, Q., Liu, L., Bi, Y. and Li, Z., 2012. Effects of different debranning degrees on the qualities of wheat flour and Chinese steamed bread. Food Bioprocess Technology 5: 648-656.
Mangili, I., KeyuanHuang, M.L. and Isayev, A.I., 2015. Modeling and optimization of ultrasonic devulcanization using the response surface methodology based on central composite face-centered design. Chemometrics and Intelligent Laboratory Systems 144: 1-10.
Özboy, Ö. and Köksel, H., 2002. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars. Nahrung/Food 46(1): 21-24.
Rios, G., Pinson-Gadais, L., Abecassis, J., Zakhia-Rozis, N. and Lillien-Pellerin, V., 2009. Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains. Journal of Cereal Science 49: 387-392.
Sapirstein, H., Mingwei, W. and Trust, B., 2013. Effect of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions. LWT – Food Science and Technology 50: 336-342.
Savas, K. and Basman, A., 2016. Infrared drying: a promising technique for bulgur production. Journal of Cereal Science 68: 31-37.
Sgrulletta, D. and De Stefanis, E., 1997. Simultaneous evaluation of quality parameters of durum wheat (Triticum durum) by near infrared spectroscopy. Italian Journal Food Science 9: 295-301.
Singh, N., Singh, H. and Bakshi, M.S., 1998. Determining the distribution of ash in wheat using debranning and conductivity. Food Chemistry 62: 169-172.
Singh, S. and Singh, N., 2010. Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties. Food Research International 43: 2277-2283.
Smirani, N. and Sfayhi, D., 2016. Bulgur modelling drying kinetic. Proceedings of the 15th International Cereal and Bread Congress. April 18-21, 2016. Istanbul, Turkey.
Stapley, A., Hyde, T.M., Gladden, L.F. and Fryer, P.J., 1997. NMR imaging of the wheat grain cooking process. International Journal of Food Science and Technology 32: 355-375.
Tekdal, S., Yildirim, M., Bayram, M., Kendal, E., Kiliç, H. and Aktas, H., 2016. Durum wheat quality parameters affecting bulgur quality. Proceedings of the 15th International Cereal and Bread Congress. April 18-21, 2016. Istanbul, Turkey.
Trono, D., Pastore, D. and Di Fonzo, N., 1999. Carotenoid dependent inhibition of durum wheat lipoxygenase. Journal of Cereal Science 29: 99-102.
Warechowska, M., Markowska, A., Warechowski, J., Mis, A. and Nawrocka, A., 2016. Effect of tempering moisture of wheat on grinding energy middlings and flour size distribution and gluten and dough mixing properties. Journal of Cereal Science 69: 306-312.
Yorgancilar, M. and Bilgiçli, N., 2014. Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinusalbus L.) during bulgur production. Journal of Food Science and Technology 51: 1384-1389.