Preliminary communication dietary fiber content of bulgur as affected by wheat variety. Preliminary communication

Özboy, Ö and Köksel, H. (2001) Preliminary communication dietary fiber content of bulgur as affected by wheat variety. Preliminary communication. Acta Alimentaria, 30 (4). pp. 407-414. ISSN 0139-3006

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Abstract

Dietary fiber content of bulgurs prepared from different wheat varieties was investigated. Grains of 29 Turkish wheat cultivars and advanced breeding lines (23 of durum and 6 of common wheat) were used in this study. The average values for ADF and NDF (+amylase) contents of investigated durum wheats were 3.4% and 9.9%, respectively and the corresponding values of common wheats were 3.4% and 11.5%. In this study, the average values for ADF and NDF (+amylase) contents of bulgurs made of durum wheats were found to be 5.4% and 10.3%, respectively and the corresponding values of bulgurs made of common wheats were 5.8% and 11.7%. The minimum and maximum values for ADF and NDF (+amylase) contents of bulgurs made of durum wheats were found to be 4.1%-6.8% and 7.9%-11.8%, respectively and the corresponding values of bulgurs made of common wheats were 5.1%-6.4 and 10.6%-12.4%. The processing of wheat into bulgur generally increased the levels of ADF and NDF(+amylase) contents. It can be concluded that bulgur is at least as good as a raw wheat in terms of dietary fibre content. Although there is no essential change in the total protein content, ash and ß-carotene contents of the bulgurs were lower than the ones in the original wheats as a result of debranning.

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