Abstract
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. For both wheats, a significant amount of antioxidant capacity was preserved after bulgur production. TPC was found to be higher in einkorn but it was exposed to greater loss during bulgur production than durum. The amount of TYP was found to be two-fold higher in einkorn than in durum. Ferulic acid was recorded as the most phenolic acid, and chlorogenic was the least phenolic acid in both wheats. The maximum loss during bulgur production was determined in the SC fraction for einkorn and in the SF fraction for durum. In respect of the results of the analysis, microwave cooking + hot air drying treatment could be favourable for bulgur production for both wheats. © 2016 Society of Chemical Industry.
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