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

Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble v...

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Bibliographic Details
Published in:Food science and technology international 2007-10, Vol.13 (5), p.349-354
Main Authors: Kadakal, Ç, Ekinci, R, Yapar, A
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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Summary:Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B ₁), niacin, panthothenic acid (vitamin B₅), pyridoxine (vitamin B₆), and riboflavin (vitamin B₂)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect ( p
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013207085688