Barley Bulgur: Effect of Processing and Cooking on Chemical Composition |
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| Affiliation: | 1. College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China;2. Research Center of Guangdong Food Green Processing and Nutrition Regulation Engineering Technology, South China University of Technology, Guangzhou, 510640, China;3. Department of Food Science, Cornell University, Ithaca, New York, 14853, USA;4. Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, 22060, Pakistan |
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| Abstract: | Three barley cultivars (Hordeum vulgareL.) 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 β-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 β-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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