Processing and quality aspects of bulgur from Triticum durum

Abstract

AbstractBackground and objectivesBulgur is an important food source in many countries around the world. In North America, its consumption is increasing as it can be used as a more nutritious quick cooking substitute to rice. The main processing steps of bulgur from Triticum durum are reviewed including the comparison of different technologies for cooking, drying, debranning, and milling of bulgur and the effects of processing on the nutritional components of the grain.FindingsEvery step of the production process is crucial to final product quality. Cooking methods include parboiling, autoclave, microwave, and steam, with autoclaving being the most used technique but disadvantages include higher losses of water‐soluble vitamins and some reports of color deterioration. Air, forced air, vacuum, microwave, and infrared dryers, as well sun and solar drying, have all been investigated with infrared and microwave drying being promising novel methods for drying bulgur after cooking. Different types of mills can be used for bulgur particle size reduction, and choice of mill will depend on size requirements; however, all bulgur should be larger than 0.5 mm with an ovoid shape and smooth exterior. Nutritional benefits of bulgur include relatively high protein and fiber content, resistant starch, B vitamins, minerals, and phytochemicals such as lutein and ferulic acid.ConclusionsColor is a much studied quality attribute; however, its importance to non‐traditional consumers is unknown. Research is lacking on whole grain (minimally debranned) bulgur and the optimization of nutritional quality in conjunction with processing parameters. Due to the partial debranning, there is wide variability in the reported fiber content of bulgur; however, overall it would be nutritionally beneficial to include bulgur in one's diet.Significance and noveltyThe production steps of bulgur are clarified and reviewed with consideration to the macro‐ and micronutrient content. This review will allow for future research on bulgur to increase its utilization as a low‐cost value‐added plant‐based food.