Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur

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dc.contributor.authorPekkirisci, Busra
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorCankurtaran-Komurcu, Tekmile
dc.date.accessioned2024-02-23T12:05:56Z
dc.date.available2024-02-23T12:05:56Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractBackground and ObjectivesHulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain-based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market. FindingsThe firik samples had higher ash, fat and free, bound and total phenolic content, antioxidant activity and lower protein content than einkorn bulgur. Low phytic acid content of firik obtained from immature wheat was found to be remarkable. The total yellow pigment, Ca and Mg contents were found to be 5.4, 1.3, and 1.3 times higher in firik samples than in einkorn bulgur. The weight increase value obtained as a result of the cooking test was found to be lower in firik samples compared to einkorn bulgur. ConclusionsBoth types of bulgur showed superior characteristics in terms of nutritional value and functional properties. Significance and NoveltyIt has been determined that firik and einkorn bulgur are two important products in terms of healthy nutrition with their functional components. It is an introductory study in terms of expanding the usage area of valuable ancient wheat and immature durum wheat and processing it into new products.en_US
dc.description.sponsorshipNecmettin Erbakan University, Scientific Research Projects [BAP- 211319024]en_US
dc.description.sponsorshipThis study was supported by Necmettin Erbakan University, Scientific Research Projects (BAP- 211319024).en_US
dc.identifier.doi10.1002/cche.10674
dc.identifier.endpage973en_US
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85153607309en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage966en_US
dc.identifier.urihttps://doi.org/10.1002/cche.10674
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10543
dc.identifier.volume100en_US
dc.identifier.wosWOS:000976613400001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAncient Wheaten_US
dc.subjectBioactive Componenten_US
dc.subjectFunctionalen_US
dc.subjectImmature Wheaten_US
dc.subjectSemi-Processed Fooden_US
dc.titleDetermination of the physical, chemical and antinutritional properties of firik and einkorn bulguren_US
dc.typeArticleen_US

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