The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
Mustafa Bayram - One of the best experts on this subject based on the ideXlab platform.
-
Bulgur cooking process: Recovery of energy and wastewater
Journal of Food Engineering, 2020Co-Authors: Fatih Balci, Mustafa BayramAbstract:Abstract The cooking process in the grain industries (Bulgur, parboiled rice, wheat, pulses, etc.) is an important operation, which requires high levels of energy and water. The wastewater from the cooking process in the Bulgur industry is discharged without any recovery measures. In this study, the recovery of energy and water from the wastewater of the Bulgur cooking process was investigated, including; i) recovery of the wastewater from the initial cooking process using filtration, centrifugation, a packed-filtering column (containing sand, activated carbon and resin) and ultraviolet-light (UV), and ii) the re-use in the subsequent cooking process by mixing with fresh water. Dissolved Oxygen (DO), 5 days-Biochemical Oxygen Demand (BOD5), pH, turbidity, conductivity, total solid content and Brix were measured to determine the effects of the wastewater treatment operations. It was found that these treatments were significantly (P ≤ 0.05) effective in the reduction of the BOD5 values from 429.5 to 93.7 mg/L. The total solid content, Brix, conductivity and turbidity values decreased. The energy requirement to heat up the water for cooking may be reduced to 57% of current energy usage. It was found that the re-use of wastewater may be possible for the subsequent cooking operations.
-
Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
Journal of Food Quality, 2018Co-Authors: Saad Ibrahim Yousif, Mustafa Bayram, Songul KesenAbstract:Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of Bulgur overall the world according to production techniques and raw materials. The volatile compounds of Bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of Bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of Bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and Bulgur, respectively. The study showed that there was a great diversity of volatiles in Bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.
-
Development and characterization of couscous-like product using Bulgur flour as by-product.
Journal of food science and technology, 2017Co-Authors: Ayşe Nur Yüksel, Mehmet Durdu Öner, Mustafa BayramAbstract:Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with Bulgur by-product (undersize Bulgur); to find optimum quantity of Bulgur flour and processing conditions. In order to determine the optimum processing parameters and recipes; 0, 25 and 50% of Bulgur containing couscous-like samples were prepared. The color, yield, sensory properties, total phenol and flavonoid contents, bulk density, protein and ash content, texture properties were determined. Two different types of dryer e.g. packed bed and microwave were used. Optimum parameters were predicted as 50% of Bulgur flour for packed bed (60 °C) and microwave (180 W) drying with 50% (w/w) of water according to yields, color (L*, a*, b*) values and sensory properties (color, odor, general appearance). For packed bed drying at 60 °C yields were 54.28 ± 3.78, 47.70 ± 1.73 and 52.57 ± 7.04% for 0, 25 and 50% Bulgur flour containing samples, respectively. Lightness (L*) values of couscous-like samples were decreased with increasing the quantity of Bulgur flour after both drying processes. Results of sensory analysis revealed that couscous-like Bulgur were more preferable for consumers.
-
Modification of mechanical polishing operation using preheating systems to improve the Bulgur color
Journal of Cereal Science, 2017Co-Authors: Fatih Balci, Mustafa BayramAbstract:Abstract Bulgur is an increasingly popular foodstuff that has existed since antiquity, and one that displays high consumption worldwide. Polishing is a key operation to improve the yellow color of Bulgur which, by extension, also improves the competitiveness in business and markets. In this study, the traditional electrical heater-aided mechanical polishing system (EHA-MP) was modified with preheating systems so as to decrease the energy consumption and to improve the Bulgur color. Additionally, it was investigated that the effects of the tempering methods (spray and steam) before polishing, the preheating (microwave and infrared, at 40, 60 and 80 °C) by determining changes in the Bulgur color (CIE L* , CIE b* , CIE a* , CIE YI ), total carotenoid content (TCC), chemical composition (moisture, ash and protein contents, %, d.b.) and the energy consumption of the process. Both tempering methods increased significantly (P ≤ 0.05) the CIE L* and CIE b* values of Bulgur. The temperature of polishing increased the TCC of Bulgur significantly (P ≤ 0.01). Infrared preheating was the most economical method according to energy consumption. Taken together, these new findings offer new insights and improvements in the Bulgur production and its attendant business competitiveness and responds to demands by consumers.
-
Usage of undersize Bulgur flour in production of short-cut pasta-like couscous
Journal of Cereal Science, 2017Co-Authors: Ayşe Nur Yüksel, Mehmet Durdu Öner, Mustafa BayramAbstract:Abstract 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.
Volkan Arif Yilmaz - One of the best experts on this subject based on the ideXlab platform.
-
Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) Bulgur
Journal of Food Science and Technology, 2020Co-Authors: Volkan Arif YilmazAbstract:In recent years, the interest in primitive wheat species including emmer ( Triticum turgidum ssp. dicoccum ) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for Bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the Bulgur samples were investigated and statistically significant differences (p
-
effects of several production methods on technological textural and sensorial properties of emmer triticum turgidum ssp dicoccum Bulgur
Journal of Food Science and Technology-mysore, 2020Co-Authors: Volkan Arif YilmazAbstract:In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for Bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the Bulgur samples were investigated and statistically significant differences (p < 0.05) were recorded among the Bulgur samples. Autoclave cooking had a negative effect on color and got the lowest sensorial acceptability scores. Microwave drying increased fine Bulgur formation and shortened the cooking time. The volume and weight increase indexes were increased more than hot-air drying thanks to physical effects of microwave drying on the structure. According to the texture analysis results, microwave cooking increased the adhesivity, and microwave drying increased hardness and springiness. In conclusion, emmer wheat have great potential for Bulgur production, and traditional cooked + hot air dried samples had better Bulgur properties in overall.
-
Quality, sensorial and textural properties of einkorn and durum Bulgur produced with several methods
International Journal of Gastronomy and Food Science, 2020Co-Authors: Volkan Arif Yilmaz, Ahmet Faik KocaAbstract:Abstract In this research, Bulgur samples were produced with einkorn (Triticum monococcum) and durum (Triticum durum) wheat species by six different processes; combinations of three cooking (traditional, microwave, autoclave) and two drying (hot air, microwave) techniques. Hectoliter weight, thousand kernel weight, foreign material content and some composition analysis were performed to wheat samples. Color properties and Bulgur quality properties like yield, optimum cooking time, volume increase and water absorption of the samples were determined. Sensory and texture profile analyzes were also performed to the Bulgur samples. Einkorn wheat is a good source of nutrient components like durum wheat; however, significant differences were observed between wheat species and Bulgur production methods, in terms of physical, technological and textural properties. Cooking time of the einkorn Bulgur was found two times less than durum Bulgur. Lower cooking times also resulted in lower water absorption and volume increase in einkorn samples. Durum wheat was found to have better coarse Bulgur yield than einkorn but no difference in total yield. It was determined that Bulgur production positively affected the color of durum samples but darkened einkorn samples. Einkorn Bulgur was found to have acceptable textural and sensorial properties compared to durum samples. Traditional cooking + hot-air drying and microwave cooking + hot-air drying methods can be recommended for both wheat varieties because of the negative effects of autoclave cooking and microwave drying on various properties.
-
Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) Bulgur
Journal of the science of food and agriculture, 2016Co-Authors: Volkan Arif Yilmaz, Ahmet Faik KocaAbstract:The influence of cooking (traditional, microwave, autoclave) and drying techniques (microwave and hot air) on bioactive compounds in the production of einkorn and durum Bulgur were investigated. Total phenolic content (TPC), total yellow pigment (TYP), total antioxidant capacity (DPPH?, ABTS?+, FRAP), soluble free (SF), soluble conjugated (SC) and insoluble bound (IB) phenolic acid contents of the samples were determined. RESULTS For both wheats, a significant amount of antioxidant capacity was preserved after Bulgur production. TPC was found to be higher in einkorn but it was exposed to greater loss during Bulgur production than durum. The amount of TYP was found to be two-fold higher in einkorn than in durum. Ferulic acid was recorded as the most phenolic acid, and chlorogenic was the least phenolic acid in both wheats. The maximum loss during Bulgur production was determined in the SC fraction for einkorn and in the SF fraction for durum. CONCLUSION In respect of the results of the analysis, microwave cooking?+?hot air drying treatment could be favourable for Bulgur production for both wheats. ? 2016 Society of Chemical Industry
Selman Türker - One of the best experts on this subject based on the ideXlab platform.
-
Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability
Journal of Food Science and Technology, 2014Co-Authors: Nilgün Ertaş, Selman TürkerAbstract:Changes in the chemical constituents and nutritive quality of chickpea Bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly ( p
-
Bulgur processes increase nutrition value possible role in in vitro protein digestability phytic acid trypsin inhibitor activity and mineral bioavailability
Journal of Food Science and Technology-mysore, 2014Co-Authors: Nilgün Ertaş, Selman TürkerAbstract:Changes in the chemical constituents and nutritive quality of chickpea Bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly (p < 0.05) reduced the ash content of chickpea Bulgur samples. Compared to the raw material, the protein content and in-vitro protein digestibility increased, but starch, crude fiber, fat and energy values decreased and trypsin inhibitor activity was completely eliminated by Bulgur process. As the soaking time increased, the phytic acid content also decreased. The highest total phenolic content was determinated with Bulgur samples soaked in pH 4 soaking water. The P, Ca, and K values decreased with increasing soaking time. The HCl-extractability of P, Ca, Mg, Fe and K present in chickpea Bulgur samples were significantly higher than the raw chickpea seeds.
-
Nutritional Importance of Cereal and Legume Based Bulgur
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, 2011Co-Authors: Selman TürkerAbstract:Bulgur is semi or ready to eat cereal food product with its high nutritional value and long shelf life. Bulgur is known as bulgor, boulgur, burgul, burghul, burghoul different part of the World. Generally Bulgur is produced from different cereals by parboiling, drying and grinding. Durum wheat is preferred for Bulgur production, but sometimes, oats, corn, triticale, barley, rye, soybean, common bean and chickpea are also used instead of durum wheat. Bulgur has long shelf life. During Bulgur process, enzymes and microorganisms are inactivated and Bulgur gains resistance to mold contamination and insect attacks. Bulgur and Bulgur like products (as frig) have high nutritional value with high protein, vitamin, mineral and dietary fiber and low glycemic index. Bulgur is classified as coarse, pilav, fine and Bulgur flour according to particle size. Especially Bulgur flour had higher nutritional content compared to other Bulgur fractions. In recent year, the researches on legume based Bulgur from soy, chickpea and common bean have made in Turkey. These semi ready to eat legume based products are very important especially for protein consumption due to easy preparation of Bulgur pilav.
Hamit Koksel - One of the best experts on this subject based on the ideXlab platform.
-
Bulgur Üretiminin Buğdayların bazı Kimyasal Özelliklerinde Meydana Getirdiği Değişiklikler
Association of Food Technology Turkey, 2015Co-Authors: Ozen Ozboy, Hamit KokselAbstract:Bu çalışmada Bulgur üretiminin buğdayların protein, kül, b-karaten ve Lovibond kolorimetre ile belirlenen R (kırmızılık), Y (sarılık), O (opaklık) değerlerinde meydana getirdiği değişiklikler incelenmiştir. Araştırmada 29 adet saf buğday örneği (23 adet durum ve 6 adet ekmeklik) kullanılmıştır. Buğdaydan Bulgura geçerken protein miktarındaki bir değişiklik meydana gelmemiş, kül miktarında ise önemsiz derecede bir azalma tespit edilmiştir. Buğdayın Bulgura dönüştürülmesi ile b-karoten miktarında düşüş olduğu saptanmıştır. Lovibond kolorimetre ile tespit edilen R, Y, O değerlerinde de bir azalma olmuştur. Bu çalışmada makarnalık ve ekmeklik buğdaylarla, onlardan hazırlanan Bulgurlara ait protein, b-karoten ve kül değerleri (p<0.01) arasında önemli ilişki olduğu belirlenmiştir. Ayrıca, buğday unu, buğday kırması ve Bulgura ait kül değerleri ile Lovibond kolorimetre ile belirlenen R ve Y değerleri arasında önemli bir düzeyde negatif bir ilişki olduğu belirlenmiştir (p<0.05)
-
Bulgur Verimini Tahmin Etmek Amacıyla Pismiş Buğdayın Fiziksel Özelliklerinin İstatistiksel Olarak Değerlendirilmesi (İngilizce)
Association of Food Technology Turkey, 2015Co-Authors: Özen Özboy Özbaş, Hamit KokselAbstract:Bu çalışmada 26 Türk buğday çeşidi ve ileri ıslah hatlarından (20 durum ve 6 ekmeklik buğday) örneklerle çalışılmıştır. Bulgur verimi ile pişmiş buğdaya ilişkin bazı fiziksel özellikler arasındaki basit korelasyonlar belirlenmiştir. Pişmiş durum ve ekmeklik buğday için Bulgur verimi ile 2.8+2.5 mm elek üstü toplamı arasında önemli korelasyonlar elde edilmiştir. (p<0.01). Çoklu regresyon analizleri, iki değişkeni içeren (pişmiş durum buğday örnekleri için 2.8 mm elek üstü ve tane uzunluğu) modelin en yüksek R değerini verdiğini göstermiştir
-
Development of a Bulgur-like product using extrusion cooking
Journal of the Science of Food and Agriculture, 2003Co-Authors: Hamit Koksel, Gi-hyung Ryu, Özen Özboy-Özbaş, Arzu BasmanAbstract:In this study we (1) developed a new Bulgur-like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end-product after cooking. Durum wheat was processed in a laboratory-scale co-rotating twin-screw extruder with different levels of moisture content of the feed (367, 417 and 455 g kg−1), screw speed (150 and 200 rpm) and feed rate (2.4 and 2.9 kg h−1) to develop the Bulgur-like product. The effects of extrusion conditions on system variables (die pressure and specific mechanical energy (SME)), physical properties (die swell and bulk density), pasting properties (peak, trough and final viscosities) and cooking and sensory properties of the Bulgur-like products were determined. The results indicated that increased feed moisture content resulted in significant decreases in the die pressure and SME values of the extruded durum wheat products. As the moisture content and screw speed increased, the changes in die swell values were not significant. The lowest die swell and highest bulk density values were obtained at the highest feed moisture content. The extrusion variables also affected the pasting properties of the extrudates. Significant increases in each of the pasting properties occurred when the moisture content of the feed was increased. Some of the sensory properties (bulkiness, firmness, stickiness and taste–aroma) improved significantly as the feed moisture content increased, indicating better quality. Increased feed moisture content significantly improved cooking quality as determined by a decrease in colorimetric test results. Extrusion seems to be promising for the production of dry, relatively inexpensive Bulgur-like products with acceptable sensory properties. © 2003 Society of Chemical Industry
-
Bulgur verimini tahmin etmek amaciyla pismis bugdayin fiziksel ozelliklerinin istatistiksel olarak degerlendirilmesi ingilizce
Gida the Journal of Food, 2002Co-Authors: Özen Özboy Özbaş, Hamit KokselAbstract:Grains of 26 Turkish wheat cultivars and advanced breeding lines (20 of durum and 6 of bread wheat) were used in this study. Simple correlations between Bulgur yield and certain physical properties of cooked wheat were determined. Significant correlations between Bulgur yield and the sum of the grain over 2.8+2.5 mm sleeves were obtained for both cooked durum and bread wheat samples (pl0.01). Multiple regression analyses showed that the model involving two variables (the grain over 2.8 mm sieve and the length of the grain for cooked durum wheat samples) resulted in the highest R value.
-
An application of linear regression technique for predicting Bulgur yield and quality of wheat cultivars
Die Nahrung, 2002Co-Authors: Ö Özboy, Hamit KokselAbstract:Grains of 26 Turkish wheat cultivars and advanced breeding lines were used in this study. Simple correlations between a number of quality parameters to predict Bulgur yield and Bulgur cooking quality were determined. Highly significant correlations between Bulgur yield and each of the thousand-kernel weight and the sum of the grain over 2.8 + 2.5 mm sieves were obtained for both durum and bread wheat samples (p < 0.01). The regression equations showed that the models involving two variables (the thousand-kernel weight and the thickness of the grain for durum wheat samples; the thousand-kernel weight and the length of the grain for bread wheat samples) resulted in the highest R2 values. For an assessment of the influence of all factors on Bulgur cooking properties (total organic matter: TOM and colorimetric test values), simple and multiple regression analyses were used to find equations that predict best the relationship between various quality parameters and Bulgur cooking properties. The models involving two variables; the vitreousness and the dry gluten contents for the durum wheat samples and SDS sedimentation test value and wheat protein content for the bread wheat samples resulted in the highest R2 for the TOM value.
Nilgün Ertaş - One of the best experts on this subject based on the ideXlab platform.
-
A comparision of industrial and homemade Bulgur in Turkey in terms of physical, chemical and nutritional properties
Chemical Industry and Chemical Engineering Quarterly, 2017Co-Authors: Nilgün ErtaşAbstract:Determination of functional and nutritional properties of Bulgur is of paramount importance for the growth of healthy generations. In this study, some physical, chemical, nutritional and sensorial quality of Bulgur produced by industrial, homemade and laboratory scale in Turkey were determined and compared the results with each other. The ash content of Bulgur samples was determined between 1.04 and 1.81 %, the total protein content 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 μg/g, the phytic acid values were found between 422.14 and 1173.56 mg/100g. Mineral content of the sample was analyzed, and all the Bulgur samples contained lower amount of cadmium and lead than JECFA limits. Homemade Bulgur samples had more aromatic taste and smell than industrially produced Bulgur samples, and also industrially produced Bulgur samples had lighter color than homemade Bulgur was determined.
-
Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability
Journal of Food Science and Technology, 2014Co-Authors: Nilgün Ertaş, Selman TürkerAbstract:Changes in the chemical constituents and nutritive quality of chickpea Bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly ( p
-
Bulgur processes increase nutrition value possible role in in vitro protein digestability phytic acid trypsin inhibitor activity and mineral bioavailability
Journal of Food Science and Technology-mysore, 2014Co-Authors: Nilgün Ertaş, Selman TürkerAbstract:Changes in the chemical constituents and nutritive quality of chickpea Bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly (p < 0.05) reduced the ash content of chickpea Bulgur samples. Compared to the raw material, the protein content and in-vitro protein digestibility increased, but starch, crude fiber, fat and energy values decreased and trypsin inhibitor activity was completely eliminated by Bulgur process. As the soaking time increased, the phytic acid content also decreased. The highest total phenolic content was determinated with Bulgur samples soaked in pH 4 soaking water. The P, Ca, and K values decreased with increasing soaking time. The HCl-extractability of P, Ca, Mg, Fe and K present in chickpea Bulgur samples were significantly higher than the raw chickpea seeds.
