Bulgur quality as affected by drying methods

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.date.accessioned2024-08-04T20:13:09Z
dc.date.available2024-08-04T20:13:09Z
dc.date.issued2002
dc.departmentİnönü Üniversitesien_US
dc.description.abstractSolar-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.en_US
dc.identifier.doi10.1111/j.1365-2621.2002.tb09534.x
dc.identifier.endpage2244en_US
dc.identifier.issn0022-1147
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-0036690731en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2241en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2002.tb09534.x
dc.identifier.urihttps://hdl.handle.net/11616/93430
dc.identifier.volume67en_US
dc.identifier.wosWOS:000177658700045en_US
dc.identifier.wosqualityQ1en_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.subjectdryingen_US
dc.subjectsolaren_US
dc.subjectmicrowaveen_US
dc.subjectsensoryen_US
dc.titleBulgur quality as affected by drying methodsen_US
dc.typeArticleen_US

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