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Food Science and Technology International
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The Effect of Cooking and Drying on the Water-Soluble Vitamins Content of Bulgur

Ç. Kadakal

Faculty of Engineering, Department of Food Engineering, University of Pamukkale 20020 Çamlik-Denizli, Turkey, ckadakal{at}pau.edu.tr

R. Ekinci

Faculty of Engineering, Department of Food Engineering, University of Pamukkale 20020 Çamlik-Denizli, Turkey

A. Yapar

Faculty of Engineering, Department of Food Engineering, University of Pamukkale 20020 Çamlik-Denizli, Turkey

Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B 1), niacin, panthothenic acid (vitamin B5), pyridoxine (vitamin B6), and riboflavin (vitamin B2)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect ( p<0.05) on the content of water-soluble vitamins of bulgur. The cooking in autoclave resulted in a more significant decrease on the thiamin, niacin, panthothenic acid, pyridoxine, and riboflavin content of the samples, when compared with cooking at 90 and 100°C. As the cooking temperature increases, the concentrations of water-soluble vitamins in the samples decreased. The decrease in water-soluble vitamins was higher with open-air sun drying than with hot-air oven drying at 60, 70, and 80°C.

Key Words: bulgur • cooking • drying • vitamins

Food Science and Technology International, Vol. 13, No. 5, 349-354 (2007)
DOI: 10.1177/1082013207085688
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