Effects of several production methods on technological, textural and sensorial properties of emmer ( Triticum turgidum s
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ORIGINAL ARTICLE
Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur Volkan Arif Yilmaz1
Revised: 3 September 2019 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
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. Keywords Emmer Bulgur Process Technological
& Volkan Arif Yilmaz [email protected] 1
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey
Introduction Ancient wheat species were originated in the Fertile Crescent zone and were the significant food source of humanity for several thousand years and the ancestors of modern wheat species (Serpen et al. 2008; Unal 2009). Ancient wheat species are also known as ‘‘primitive wheat’’, with hulled, low harvest index, mostly adaptable to poor soil, water and climate conditions and characterised by high resistance to diseases (Giambanelli et al. 2013; Hlisnikovsky et al. 2019). Cultivation of primitive wheat species was decreased radically in the middle of the twentieth century and substituted by modern wheat species because of easy cleaning, operating and high yield properties (Giuliani et al. 2009). In the last decade, the interest of scientists on both the technological and nutritional properties of ancient grains has increased. As the recognition of these grains increased, the interest of producers, industrialists and consumers started to increase. Non-genetically modified foods, which are thought to be more natural and healthy, has begun to see more demand from consumers.
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