I would like to sincerely thank Assoc. Prof. Dr. A. Baysar (Dept. of Chemical Engineering, Inonu Univ.) for providing a pilot-scale microwave oven and for helping with the drying work, and also Assist. Prof. Dr. M. Alpaslan (Dept. of Food Engineering, Inonu Univ.) for assisting with solar- and microwave-drying experiments.
Bulgur Quality as Affected by Drying Methods
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 6, pages 2241–2244, August 2002
How to Cite
Hayta, M. (2002), Bulgur Quality as Affected by Drying Methods. Journal of Food Science, 67: 2241–2244. doi: 10.1111/j.1365-2621.2002.tb09534.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010570 Submitted 10/10/01, Accepted 2/8/02, Received 3/25/02
ABSTRACT: Solar-drying and microwave-drying methods significantly affected the bulk density of bulgur samples in our study. The pilaf bulgur yield was highest for solar-dried bulgur, followed by microwave-, tray-, and sun-dried bulgur samples, respectively. The drying method affected protein extractability, bulgur yield, and water and oil absorption values of bulgur. The lightness (L) value was found significantly higher for solar-, sun-, and microwave-dried pilav bulgur samples compared with tray-dried bulgur. The redness (a) and yellowness (b) values of bulgur were also affected by drying methods. The drying method had no significant effect on flavor, mouthfeel, and appearance of bulgur samples.