Abstract
In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the bulgur samples were investigated and statistically significant differences (p < 0.05) were recorded among the bulgur samples. Autoclave cooking had a negative effect on color and got the lowest sensorial acceptability scores. Microwave drying increased fine bulgur formation and shortened the cooking time. The volume and weight increase indexes were increased more than hot-air drying thanks to physical effects of microwave drying on the structure. According to the texture analysis results, microwave cooking increased the adhesivity, and microwave drying increased hardness and springiness. In conclusion, emmer wheat have great potential for bulgur production, and traditional cooked + hot air dried samples had better bulgur properties in overall.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC (2000) Aacc approved methods of analysis, 10th edn. American Association of Cereal Chemists International, St. Paul
Abdel-Aal EM, Rabalski I (2008) Bioactive compounds and their antioxidant capacity in selected primitive and modern wheat species. Open Agric J 2:7–14
Arzani A, Ashraf M (2017) Cultivated ancient wheats (Triticum spp.): a potential source of health-beneficial food products. Compr Rev Food Sci F 16:477–488. https://doi.org/10.1111/1541-4337.12262
Bajaj M, Sidhu JS (1989) Extended milling of indian rice. II. Effect on cooking and sensory quality characteristics. Chem Mikrobio Technol Lebensm [ZDB] 12:46–51
Balci F, Bayram M (2015) Improving the color of bulgur: new industrial applications of tempering and uv/sun-light treatments. J Food Sci Tech Mys 52:5579–5589. https://doi.org/10.1007/s13197-014-1687-x
Bayram M, Oner MD (2005) Stone, disc and hammer milling of bulgur. J Cereal Sci 41:291–296. https://doi.org/10.1016/j.jcs.2004.12.004
Bayram M, Oner MD, Eren S (2004) Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production. J Food Eng 64:43–51. https://doi.org/10.1016/j.jfoodeng.2003.09.011
Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F (2015) Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species. J Sci Food Agric 95:1795–1803. https://doi.org/10.1002/jsfa.6877
Bilgicli N (2009) Effects of cooking and drying processes on physical, chemical and sensory properties of legume based bulgur. J Food Process Pres 33:590–604. https://doi.org/10.1111/j.1745-4549.2008.00273.x
Brandolini A, Hidalgo A, Gabriele S, Heun M (2015) Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats. J Cereal Sci 63:122–127. https://doi.org/10.1016/j.jcs.2015.03.005
Champagne ET et al (1998) Effects of postharvest processing on texture profile analysis of cooked rice. Cereal Chem 75:181–186. https://doi.org/10.1094/Cchem.1998.75.2.181
Curna V, Lacko-Bartosova M (2017) Chemical composition and nutritional value of emmer wheat (Triticum dicoccon Schrank): a review. J Cent Eur Agric 18:117–134. https://doi.org/10.5513/Jcea01/18.1.1871
De Vita P, Riefolo C, Codianni P, Cattivelli L, Fares C (2006) Agronomic and qualitative traits of T. turgidum ssp dicoccum genotypes cultivated in Italy. Euphytica 150:195–205. https://doi.org/10.1007/s10681-006-9107-6
Dhanavath S, Rao UJSP (2017) Nutritional and nutraceutical properties of Triticum dicoccum wheat and its health benefits: an overview. J Food Sci 82:2243–2250. https://doi.org/10.1111/1750-3841.13844
Ertas N (2017) A comparison of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties. Chem Ind Chem Eng Q 23:341–348. https://doi.org/10.2298/Ciceq160112047e
Giambanelli E, Ferioli F, Kocaoglu B, Jorjadze M, Alexieva I, Darbinyan N, D'Antuono LF (2013) A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia. J Sci Food Agr 93:3490–3501. https://doi.org/10.1002/jsfa.6326
Giambanelli E, Ferioli F, D'Antuono LF (2018) Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing. J Cereal Sci 79:98–105. https://doi.org/10.1016/j.jcs.2017.10.010
Giuliani A, Karagoz A, Zencirci N (2009) Emmer (Triticum dicoccon) production and market potential in marginal mountainous areas of Turkey. Mt Res Dev 29:220–229. https://doi.org/10.1659/mrd.00016
Hayta M (2002) Bulgur quality as affected by drying methods. J Food Sci 67:2241–2244. https://doi.org/10.1111/j.1365-2621.2002.tb09534.x
Hlisnikovsky L, Hejcman M, Kunzova E, Mensik L (2019) The effect of soil-climate conditions on yielding parameters, chemical composition and baking quality of ancient wheat species Triticum monococcum L., Triticum dicoccum Schrank and Triticum spelt L. in comparison with modern Triticum aestivum L. Arch Agron Soil Sci 65:152–163. https://doi.org/10.1080/03650340.2018.1491033
Kahyaoglu LN, Sahin S, Sumnu G (2010) Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. J Food Eng 98:159–169. https://doi.org/10.1016/j.jfoodeng.2009.12.022
Mayer H, Marconi O, Perretti G, Sensidoni M, Fantozzi P (2011) Investigation of the suitability of hulled wheats for malting and brewing. J Am Soc Brew Chem 69:116–120. https://doi.org/10.1094/Asbcj-2011-0418-01
Messia MC, Iafelice G, Marconi E (2012) Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank). J Cereal Sci 56:147–152. https://doi.org/10.1016/j.jcs.2012.05.006
Savas K, Basman A (2016) Infrared drying: a promising technique for bulgur production. J Cereal Sci 68:31–37. https://doi.org/10.1016/j.jcs.2015.11.001
Serpen A, Gokmen V, Karagoz A, Koksel H (2008) Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces. J Agric Food Chem 56:7285–7292. https://doi.org/10.1021/jf8010855
Unal HG (2009) Some physical and nutritional properties of hulled wheat. Tarim Bilim Derg 15:58–64
Yilmaz VA, Koca AF (2017) Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp durum) bulgur. J Sci Food Agric 97:269–277. https://doi.org/10.1002/jsfa.7724
Yilmaz VA, Brandolini A, Hidalgo A (2015) Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. J Cereal Sci 64:168–175. https://doi.org/10.1016/j.jcs.2015.05.005
Yuksel AN, Oner MD, Bayram M (2017a) Development and characterization of couscous-like product using bulgur flour as by-product. J Food Sci Tech Mys 54:4452–4463. https://doi.org/10.1007/s13197-017-2926-8
Yuksel AN, Oner MD, Bayram M (2017b) Usage of undersize bulgur flour in production of short-cut pasta-like couscous. J Cereal Sci 77:102–109. https://doi.org/10.1016/j.jcs.2017.08.001
Acknowledgements
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Yilmaz, V.A. Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur. J Food Sci Technol 57, 3874–3883 (2020). https://doi.org/10.1007/s13197-020-04419-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04419-0