Comprasion of Physical, Chemical and Cooking Properties of Triticale and Wheat Bulgurs (Turkish with English Abstract)

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Comprasion of Physical, Chemical and Cooking Properties of Triticale and Wheat Bulgurs (Turkish with English Abstract)

Abstract

In this study, bulgurs prepared from triticale and wheat (durum and common) samples were compared in terms of physical properties (hectoliter weight, thousand kernel weight, kernel size distribution, dimensions, bulgur yield), chemical properties (protein, ash, b-carotene, dietary fiber), color values and cooking properties (total organic matter, colorimetric test results, water absorption value). The results indicated that the acceptability of bulgur from triticale was generally rated as equal to and in some cases better than the bulgur from durum wheat and almost in all cases better than the bulgur from common wheat. it can be concluded that triticale can be an alternative raw material for bulgur production.  

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