文章基本信息

标题：Drying Behavior of Bulgur and Its Effect on Phytochemical Content
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作者：Sfayhi Terras Dorra ; Dridi Farah ; Hadjyahia Nesrine 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：7
DOI：10.3390/foods11071062
语种：English
出版社：MDPI Publishing
摘要：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 eff) increased significantly ( p ≤ 0.05) from 7.05 × 10 −11 to 7.82 × 10 −11 (m 2.s −1) and from 7.73 × 10 −11 to 7.82 × 10 −11 (m 2.s −1) for the hot air oven and vacuum dryer, respectively. However, it decreased significantly with a decrease of yellow berry percentage. It was concluded that the vacuum dryer provided faster and more effective drying than the hot air oven. Total polyphenol (TPC), total flavonoid (TFC), and yellow pigment contents (YPC) of bulgur were investigated. TPC ranged between 0.54 and 0.64 (mg GAE/g dm); TFC varied from 0.48 to 0.61 (mg QE/g dm). The YPC was found to be between 0.066 and 0.079 (mg ß-carotene/100g dm). Yellow berry percentage positively and significantly affected the TPC, TFC, and YPC contents due to the hard separation of the outer layers from the starchy grain during the debranning step.
关键词：enbulgurwholegrainyellow berrydryingphytochemical