The Effect of Cooking and Drying on the Water-Soluble Vitamins Content of Bulgur

Kadakal, Çetin; Ekıncı, Raci; Yapar, Aydın

doi:10.1177/1082013207085688

Cited by 30 publications

(32 citation statements)

References 7 publications

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“…Briefly, it is a quick cooking (Kadakal et al, 2007), parboiled, dry and partially debranned whole wheat product obtained by soaking, cooking, drying, milling, and cracking (Özboy and Köksel, 2001). Wheat is processed for stability and long shelf-life in hot and humid environments, and resistance against mold, mites, and insects (Bayram, 2000;Bayram and Öner, 2002).…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur

Sofuoğlu

Güzelkaya

Akgül

et al. 2014

Food and Chemical Toxicology

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a b s t r a c tArsenic species were determined in rice and bulgur samples that were collected from 50 participants who also supplied exposure related information through a questionnaire survey. Speciation analysis was conducted using an HPLC-ICP-MS system. Ingestion exposure to arsenic and associated health risks were assessed by combining the concentration and questionnaire data both for individual participants and the subject population. Inorganic arsenic dominated both in rice and bulgur but concentrations were about an order of magnitude higher in rice (160 ± 38 ng/g) than in bulgur. Because participants also consumed more rice than bulgur, exposures were significantly higher for rice resulting in carcinogenic risks above acceptable level for 53% and 93% of the participants when the in-effect and the proposed potencies were used, respectively, compared to 0% and 5% for bulgur. An inorganic arsenic standard for rice would be useful to lower the risks while public awareness about the relation between excessive rice consumption and health risks is built, and bulgur consumption is promoted.

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Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur

Sofuoğlu

Güzelkaya

Akgül

et al. 2014

Food and Chemical Toxicology

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show abstract

“…Because of the relative unstability and their critical role in nutrition, qualitative and quantitative analysis of vitamins are important issues for food manufacturers (Dttoway, 1993;Moreno & Salvado, 2000). Because of high selectivity thanks to solid phase extraction (removing interfering components), HPLC is the preferred method for the separation of vitamins (Cho et al, 2000;Kadakal et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

2017

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“…The traditional bulgur production involves cleaning, cooking, drying, debranning, re‐drying, and milling process by stone mill. For bulgur production, two types of cooking method are used as the “cooking under atmospheric pressure” and “pressure cooking” (Kadakal et al, ). In this study, the traditional einkorn bulgur samples were prepared by “cooking under atmospheric pressure,” whereas the industrial einkorn bulgur samples were produced by the use of “pressure cooking.” Furthermore, the durum bulgur production today is carried out according to “pressure cooking” industrially.…”

Section: Methodsmentioning

confidence: 99%

“…Bulgur is one of the most important food products in Anatolia, Middle Asia, and East Europen countries for many years (Kadakal, Ekinci, & Yapar, 2007). It a kind of semi-finished food product that obtained by cleaning, cooking and drying, grinding and then sifting.…”

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confidence: 99%

Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties

Ertop

2019

J Food Process Preserv

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Einkorn (Triticum monococcum) is a diploid hulled wheat which is still cultivated inTurkey, Italy, and some Balkan countries. Bulgur is a parboiled or steamed, dry and partially debranned whole wheat product. Although bulgur is produced generally from durum wheat in many countries, Einkorn bulgur is a traditional food widely known and produced in the countries where grown and cultivated Einkorn. Provided that the basic production method remains the same, some preparing techniques can be changed and produced as industrially and homemade. Depending on the process and raw materials, physicochemical and nutritional properties of bulgur can vary. In this study, the impact of bulgur production processing on the einkorn and durum wheats was investigated for the first time. The physicochemical analysis, scanning electron microscopy, and ICP‐OES techniques were applied to the comparison of the wheat and bulgur samples. Practical applications The differences between the microstructural properties of Einkorn and durum wheat/bulgur were shown with the SEM micrographs. While the physicochemical properties were not been affected by the production method of einkorn bulgur, they were affected by the type of the wheat. Furthermore, the boiling method of the einkorn bulgur samples affected the appearance of the microstructural texture. The traditional shape and size of the einkorn bulgur were found inappropriate to the present Turkish Food Codex bulgur communiqué. Moreover, einkorn bulgur contained higher amount ash and fat content, and of trace and major elements especially in terms of Zn, Fe, and Al.

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The Effect of Cooking and Drying on the Water-Soluble Vitamins Content of Bulgur

Cited by 30 publications

References 7 publications

Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur

Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties

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