Effects of several production methods on technological, textural and sensorial properties of emmer ( ssp. ) bulgur.

In recent years, the interest in primitive wheat species including emmer ( ssp. ) 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.

Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur.

Background: The influence of cooking (traditional, microwave, autoclave) and drying techniques (microwave and hot air) on bioactive compounds in the production of einkorn and durum bulgur were investigated. Total phenolic content (TPC), total yellow pigment (TYP), total antioxidant capacity (DPPH , ABTS , FRAP), soluble free (SF), soluble conjugated (SC) and insoluble bound (IB) phenolic acid contents of the samples were determined.

Results: For both wheats, a significant amount of antioxidant capacity was preserved after bulgur production.