Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments.
Color (CIE b*; yellowness) is an important parameter for bulgur quality. Color of bulgur is mainly due to natural pigments (carotenoids) that are present at different levels in wheat. In order to increase the customer acceptability, the producers try to obtain yellowish color in bulgur. In this study, two different tempering methods (spray and steam) were used before sun and UV- light polishing applications. Sun and UV-light were applied to tempered bulgur for 12, 24, 36, 48, 60 and 72 h. Moisture content (%, d.b.), ash content (%, d.b.), protein content (%, d.b.), total carotenoid content in terms of lutein equivalent (TCC) and color values (CIE L*; lightness, CIE b*; yellowness, CIE a*; redness and CIE YI; yellowness index) were determined. It was found that UV-light was more effective (P < 0.05) on the CIE L* and CIE b* values compared to sunlight. Both tempering methods were significantly (P < 0.05) increased the CIE L*, CIE b* and CIE YI values. Steam tempering has a significant effect (P < 0.05) on the CIE b* values as well as UV and time of UV exposure. The highest value of TCC i.e. 6.31 μg/g was obtained by using spray tempering and UV-light exposure. As a conclusion, as proposed methods steam tempering and UV-light have an obvious positive effect on the color of bulgur.
Faculty of Engineering, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, Turkey.
Fatih
F
Balci
Faculty of Engineering, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, Turkey.
Mustafa
M
Bayram
Bulgur; Color; Lutein; Steam tempering; Sun-light; UV