Corn bulgur: Effects of corn maturation stage and cooking from on bulgur-making parameters and physical and chemical properties of bulgur products
1990
Elgon, A. | Ertugay, Z. | Certel, M. (Ataturk Univ. Faculty of Agriculture, Erzurum (Turkey))
Effects of the maturation stage (milk, yellow, or ripe) and cooking form (on the cob or shelled) of Narman sweet corn on some selected parameters obtained in the bulgur-making process were studied, and physical and chemical properties of corn bulgur products were examined. The results obtained at statistically significant levels (P0.05) are as follows. During cooking below 95 deg C for approximately 60 min, there was an increase in the dry matter content and color intensity of cooking wastewater. As the grain matured, the amount of material diffused into the cooking wastewater decreased. The yellow stage corn provided the hardest and most vitreous endosperm texture to the bulgur after drying and showed the highest resistance to grinding, whereas the milky stage corn bulgur showed the lowest resistance
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