Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods

Abstract

In this research, bulgur samples were produced with einkorn (Triticum monococcum) and durum (Triticum durum) wheat species by six different processes; combinations of three cooking (traditional, microwave, autoclave) and two drying (hot air, microwave) techniques. Hectoliter weight, thousand kernel weight, foreign material content and some composition analysis were performed to wheat samples. Color properties and bulgur quality properties like yield, optimum cooking time, volume increase and water absorption of the samples were determined. Sensory and texture profile analyzes were also performed to the bulgur samples. Einkorn wheat is a good source of nutrient components like durum wheat; however, significant differences were observed between wheat species and bulgur production methods, in terms of physical, technological and textural properties. Cooking time of the einkorn bulgur was found two times less than durum bulgur. Lower cooking times also resulted in lower water absorption and volume increase in einkorn samples. Durum wheat was found to have better coarse bulgur yield than einkorn but no difference in total yield. It was determined that bulgur production positively affected the color of durum samples but darkened einkorn samples. Einkorn bulgur was found to have acceptable textural and sensorial properties compared to durum samples. Traditional cooking + hot-air drying and microwave cooking + hot-air drying methods can be recommended for both wheat varieties because of the negative effects of autoclave cooking and microwave drying on various properties.