Drying Behavior of Bulgur and Its Effect on Phytochemical Content.
bulgur
drying
phytochemical
wholegrain
yellow berry
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 Apr 2022
06 Apr 2022
Historique:
received:
11
02
2022
revised:
15
03
2022
accepted:
16
03
2022
entrez:
12
4
2022
pubmed:
13
4
2022
medline:
13
4
2022
Statut:
epublish
Résumé
The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moisture diffusion during drying at 60 °C in all bulgur samples, where an increase in yellow berry percentage generated an increase in moisture content. Effective diffusion coefficient (D
Identifiants
pubmed: 35407147
pii: foods11071062
doi: 10.3390/foods11071062
pmc: PMC8997585
pii:
doi:
Types de publication
Journal Article
Langues
eng
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