Physicochemical and sensory properties of soymilk-incorporated bulgur
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Food Technologists
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Bulgur cooked in soymilk of 6% and 9% solid content had significantly (P < 0.05) higher bulk density compared with bulgur cooked in soymilk of 3% solid content and control bulgur cooked in water. As the soymilk solid content increased, pilav bulgur yield increased whereas fine bulgur yield decreased. The SDS-extractability of bulgur proteins increases with the increase in soymilk solid content. Water absorption capacity of fine bulgur samples was affected by soymilk incorporation, and variations in off absorption capacity were not significant (P > 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur. The results of this study suggest that soymilk can be successfully applied to bulgur production.
Açıklama
Anahtar Kelimeler
bulgur, physicochemical property, sensory analysis, soymilk, color
Kaynak
Journal of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
68
Sayı
9
