Physicochemical and sensory properties of soymilk-incorporated bulgur

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.contributor.authorAlpaslan, M
dc.contributor.authorCakmakli, U
dc.date.accessioned2024-08-04T20:13:36Z
dc.date.available2024-08-04T20:13:36Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBulgur 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.en_US
dc.identifier.doi10.1111/j.1365-2621.2003.tb05808.x
dc.identifier.endpage2803en_US
dc.identifier.issn0022-1147
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-0348218925en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2800en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2003.tb05808.x
dc.identifier.urihttps://hdl.handle.net/11616/93728
dc.identifier.volume68en_US
dc.identifier.wosWOS:000187350600030en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Food Technologistsen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbulguren_US
dc.subjectphysicochemical propertyen_US
dc.subjectsensory analysisen_US
dc.subjectsoymilken_US
dc.subjectcoloren_US
dc.titlePhysicochemical and sensory properties of soymilk-incorporated bulguren_US
dc.typeArticleen_US

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