Bulgur quality as affected by drying methods
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Food Technologists
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Solar-drying and microwave-drying methods significantly affected the bulk density of bulgur samples in our study. The pilaf bulgur yield was highest for solar-dried bulgur, followed by microwave-, tray-, and sun-dried bulgur samples, respectively. The drying method affected protein extractability, bulgur yield, and water and oil absorption values of bulgur. The lightness (L) value was found significantly higher for solar-, sun-, and microwave-dried pilav bulgur samples compared with tray-dried bulgur. The redness (a) and yellowness (b) values of bulgur were, also affected. by drying methods. The drying method had no significant effect on flavor, mouthfeel, and appearance of bulgur samples.
Açıklama
Anahtar Kelimeler
bulgur, drying, solar, microwave, sensory
Kaynak
Journal of Food Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
67
Sayı
6
