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Barley bulgur: effect of processing and cooking on chemical composition



Barley bulgur: effect of processing and cooking on chemical composition



Journal of Cereal Science 29(2): 185-190



Three barley cultivars (Hordeum vulgare L.) were processed into bulgur by pressure cooking or cooking at atmospheric pressure. The effect of processing on levels of thiamine, riboflavin, minerals (Fe, Cu, Zn, Mn, Ca, Mg) as well as the phytic acid and beta-glucan was investigated. Significant decreases (p<0(.)05) were observed in ash, riboflavin and thiamine contents during bulgur processing. Neither the cooking methods nor the dehulling process had significant influence on the content of Fe, Cu, Zn or Mg. However, the Mn and Ca content of the bulgurs were significantly (p<0(.)05) lower compared with the corresponding raw barleys. For all cultivars total P and phytate P contents of the bulgurs were significantly (p<0(.)05) lower compared with the corresponding raw barleys. In contrast, levels of beta-glucan were significantly higher in processed bulgur vs raw barley. Protein contents of the samples did not change significantly during bulgur processing. Bulgur processed from barley appeared to retain most of the nutritional value of raw barley, in particular it showed high levels of soluble dietary fibre.

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Accession: 003050504

Download citation: RISBibTeXText

DOI: 10.1006/jcrs.1998.0230



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