Farklı Tahıllardan Üretilen Bulgurların Bazı Özellikleri (Evaluation of Certain Characteristics of Bulgur Produced from Different Cereal Types)
DOI:
https://doi.org/10.21325/jotags.2025.1725Keywords:
Bulgur, Cereal, NutritionAbstract
For the continuation of human life and the fulfillment of social functions, it is essential to obtain the necessary nutrients from both plant- and animal-based food sources. The fundamental condition for healthy nutrition is to consume adequate and balanced amounts from both groups. Cereals constitute the most important group among plant-based food sources. They serve as the primary raw material for many products, particularly bread, as well as bulgur, pasta, cakes, biscuits, and breakfast cereals. Within the scope of this study, certain properties of bulgurs obtained from different cereals were examined. The properties of bulgurs produced from various cereals under laboratory conditions were analyzed using the near-infrared (NIR) technique. According to the analysis results, the protein content of wheat and barley bulgurs differed significantly (p < 0.05) (11%), and the crude fiber content of wheat bulgur (17.9%) was found to be higher than that of the other cereal types. The study also examined the color values of bulgurs from different cereals. Accordingly, the L* brightness value of wheat bulgur (40.28) was found to be higher than that of the others (p < 0.05).
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