A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties

Candal‐Uslu, Cihadiye; Mutlu, Ceren; Koç, Andaç; Bilgin, Duygu Gizem; Erbaş, Mustafa

doi:10.1111/jfpp.15205

Cited by 4 publications

(3 citation statements)

References 29 publications

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“…Bulgur, which is a ready‐made or semi‐ready rice‐like product, is very easy to cook in the case of bulgur pilaf prior to consumption (Bilgicli, 2009; Candal‐Uslu et al, 2021). In the conventional cooking method, bulgur is cooked by adding a certain amount of water, flavorings then heated for a certain amount of time.…”

Section: Introductionmentioning

confidence: 99%

“…There are different types of bulgur such as fine, medium coarse, coarse, and extra coarse bulgur (Stone et al, 2020). The nutritional value of the meal, such as rice, salad, meatballs, and various food products, increases by adding bulgur (Ceyhun Sezgin & Sanlier, 2019), which has a high nutritional value, such as dietary fibers, minerals, and vitamins (Sfayhi-Terras et al, 2021).Bulgur, which is a ready-made or semi-ready rice-like product, is very easy to cook in the case of bulgur pilaf prior to consumption (Bilgicli, 2009;Candal-Uslu et al, 2021). In the conventional cooking method, bulgur is cooked by adding a certain amount of water, flavorings then heated for a certain amount of time.…”

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confidence: 99%

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Ohmic heating: A futuristic method for cooking bulgur

Göksu

Omac

Sabancı

2022

Food Processing Preservation

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Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p < 0.05). Novelty Impact Statement Pre‐cooked bulgur must be cooked in water by using electric or flame equipment before consumption. Nevertheless, in these systems, the cooking process consumes a pretty long time and causes a vast amount of waste energy. Therefore, alternative methods are needed to save time and energy. Thus, the ohmic heating was used as an alternative cooking process for bulgur prior to consumption.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Ohmic heating: A futuristic method for cooking bulgur

Göksu

Omac

Sabancı

2022

Food Processing Preservation

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“…Brown rice, which is a gluten‐free cereal product, contains vital nutritional components such as dietary fiber and phenolic compounds. Bulgur prepared from brown rice is undesirable to consumers because of its long boiling time, hard texture, and dark color (Candal‐Uslu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Biochemical and nutritional properties of wheat bulgur: A review

Shah

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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Cereal grains are a major source of the human diet, and their production has gradually expanded in recent decades to satisfy the demands of the growing population. The health advantages of whole wheat food products are attributed to their bioactive components such as phytochemicals and dietary fiber (Liu et al., 2020). Bulgur is a distinct and pleasing product made from raw wheat, predominantly from the Triticum durum wheat variety. It has contributed hundreds of products to Turkey and Middle Eastern cuisine for centuries, including primary and dish options. Bulgur is a widely used ingredient in a wide range of cuisines. Bulgur is a multipurpose food that can be used in salads, soups, baked goods, stuffing, casseroles, and meat substitutes in vegetarian recipes. Its popularity is growing in North America because it is usually utilized as a healthier, faster-cooking substitute for rice (Stone et al., 2020) Since the whole grain council (WGC) recognized bulgur as a whole grain, it has become more widely available in the United States and Europe (Erbaş et al., 2016).Bulgur is widely regarded as a nutritious food because of its nutrients such as vitamins, minerals, dietary fiber, essential fatty acids, and folate. It is similar to cracked wheat; however, it is pre-cooked in a quiet way that the cook/soak moisture is absorbed, preventing essential water-soluble nutrients from being leached, making it a highly nutritious food (Yilmaz & Koca, 2017). Bulgur is a readyto-eat food product that can be prepared quickly by just dipping it in hot water (Kartari et al., 2021;Valamoti, 2011). Bulgur can be prepared quickly because it is parboiled, or partially cooked, compared to other whole grains. Bulgur can be made from bread wheat (Triticum aestivum), durum wheat, hulled wheat (such as einkorn and emmer), barley, corn, and legumes, but durum (Triticum durum) is the

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Brown rice: a missing nutrient-rich health food

Guo

Luo

et al. 2023

Food Science and Human Wellness

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A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties

Cited by 4 publications

References 29 publications

Ohmic heating: A futuristic method for cooking bulgur

Ohmic heating: A futuristic method for cooking bulgur

Biochemical and nutritional properties of wheat bulgur: A review

Brown rice: a missing nutrient-rich health food

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