A new gluten-free product: Brown rice bulgur, and its physical and chemical properties

CANDAL-USLU C., MUTLU C., KOÇ A., BILGIN D. G., ERBAŞ M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, sa.3, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15205
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially individuals with gluten intolerance and celiac disease. BRB was produced with two different methods as boiling (BRB-B) and steaming (BRB-S). The cooking time of raw brown rice decreased from 30 to 9 min in BRB samples. The phytic acid content of BRB samples decreased by about 15% and enzyme resistant starch content of BRB-B and BRB-S samples increased by about 9% and 21% compared to brown rice, respectively. The produced BRB samples were in the medium GI food group. In conclusion, it was evaluated that the newly developed BRB is superior than brown rice, white rice, and wheat bulgur in terms of short cooking time, lower GI, and being gluten-free, respectively.