doi:10.48130/fmr-0025-0015

[1]

Erbaş M, Aykın E, Arslan S, Durak AN. 2016. Adsorption behaviour of bulgur. Food Chemistry 195:87−90

doi: 10.1016/j.foodchem.2015.06.050

[2]

Yilmaz VA, Koca AF. 2017. Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture 97(1):269−77

doi: 10.1002/jsfa.7724

[3]

Yılmaz VA, Koca AF. 2020. Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods. International Journal of Gastronomy and Food Science 22:100263

doi: 10.1016/j.ijgfs.2020.100263

[4]

Ertaş N. 2017. A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties. Chemical Industry and Chemical Engineering Quarterly 23(3):341−48

doi: 10.2298/CICEQ160112047E

[5]

Yıldırım A, Bayram M, Öner MD. 2008. Ternary milling of bulgur with four rollers. Journal of Food Engineering 84(3):394−99

doi: 10.1016/j.jfoodeng.2007.05.032

[6]

Bayram M. 2007. Application of bulgur technology to food aid programs. Cereal Foods World 52(5):249−56

[7]

Evlice AK, Özkaya H. 2019. Effects of wheat cultivar, cooking method, and bulgur type on the yield and colour properties of bulgur. Quality Assurance and Safety of Crops and Foods 11(4):381−90

doi: 10.3920/qas2018.1431

[8]

Yousif SI, Bayram M, Kesen S. 2018. Characterization of volatile compounds of bulgur (antep type) produced from durum wheat. Journal of Food Quality 2018:8564086

doi: 10.1155/2018/8564086

[9]

Özboy Ö, Köksel H. 2002. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars. Food/Nahrung 46:21−24

doi: 10.1002/1521-3803(20020101)46:1<21::AID-FOOD21>3.0.CO;2-F

[10]

Dorra ST, Farah D, Nesrine H, Wafa A, Youkabed Z. 2022. Drying behavior of bulgur and its effect on phytochemical content. Foods 11(7):1062

doi: 10.3390/foods11071062

[11]

Bayram M. 2006. Determination of the cooking degree for bulgur production using amylose/iodine. centre cutting and light scattering methods. Food Control 17(5):331−35

doi: 10.1016/j.foodcont.2004.11.008

[12]

Stone AK, Wang S, Tulbek M, Koksel F, Nickerson MT. 2020. Processing and quality aspects of bulgur from Triticum durum. Cereal Chemistry 97(6):1099−110

doi: 10.1002/cche.10347

[13]

Rocha-Villarreal V, Serna-Saldivar SO, García-Lara S. 2018. Effects of parboiling and other hydrothermal treatments on the physical. functional, and nutritional properties of rice and other cereals. Cereal Chemistry 95(1):79−91

doi: 10.1002/cche.10010

[14]

Bayram M, Öner MD, Eren S. 2004. Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production. Journal of Food Engineering 64(1):43−51

doi: 10.1016/j.jfoodeng.2003.09.011

[15]

Yilmaz VA. 2019. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry 96(6):1093−102

doi: 10.1002/cche.10219

[16]

Yildirim A. 2018. Kinetics and thermodynamic properties of parboiled burgos wheat (Triticum durum) in Turkey during drying. Applied Ecology and Environmental Research 16(1):495−510

doi: 10.15666/aeer/1601_495510

[17]

Bayram M, Bay Yilmaz B, Turker N. 2018. Some critical deteriorations during the bulgur production. Proc. International Gap Agriculture and Livestock Congress, Turkey, 2018. pp. 954–57. Turkey: Harran University

[18]

Savas K, Basman A. 2016. Infrared drying: a promising technique for bulgur production. Journal of Cereal Science 68:31−37

doi: 10.1016/j.jcs.2015.11.001

[19]

Evlice AK, Özkaya H. 2020. Effects of wheat cultivar. cooking method, and bulgur type on nutritional quality characteristics of bulgur. Journal of Cereal Science 96:103124

doi: 10.1016/j.jcs.2020.103124

[20]

Hayta M. 2002. Bulgur quality as affected by drying methods. Journal of Food Science 67(6):2241−44

doi: 10.1111/j.1365-2621.2002.tb09534.x

[21]

Kahyaoglu LN, Sahin S, Sumnu G. 2010. Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. Journal of Food Engineering 98(2):159−69

doi: 10.1016/j.jfoodeng.2009.12.022

[22]

Tekin M, Babacan U, Batu O, Akar T, Cengiz MF. 2022. The effects of genotypic variation in hulled wheat species and cooking methods on some quality parameters of bulgur. Journal of Food Processing and Preservation 46(6):e15979

doi: 10.1111/jfpp.15979

[23]

Khuntia A, Panda BK, Shrivastava SL. 2022. Effect of pulsating microwave treatment on wheat parboiling: comparative assessment and structural characterization. Food Chemistry 367:130694

doi: 10.1016/j.foodchem.2021.130694

[24]

Bayram M. 2005. Modelling of cooking of wheat to produce bulgur. Journal of Food Engineering 71(2):179−86

doi: 10.1016/j.jfoodeng.2004.10.032

[25]

Yolmeh M, Jafari SM. 2017. Applications of response surface methodology in the food industry processes. Food and Bioprocess Technology 10(3):413−33

doi: 10.1007/s11947-016-1855-2

[26]

Yousaf K, Chen K, Chen C, Abbas A, Huang Y, Arslan C, et al. 2017. The optimization and mathematical modeling of quality attributes of parboiled rice using a response surface method. Journal of Food Quality 2017:5960743

doi: 10.1155/2017/5960743

[27]

Danbaba N, Nkama I, Badau MH, Ukwungwu MN, Maji AT, et al. 2014. Optimization of rice parboiling process for optimum head rice yield: a response surface methodology (RSM) approach. International Journal of Agriculture and Forestry 4(3):154−65

doi: 10.5923/j.ijaf.20140403.02

[28]

Shaju AA, Sudheer KP, Vithu P, Sankalpa KB, Francies RM, et al. 2022. Process optimisation and performance evaluation of a small-scale parboiling-cum-drying unit for paddy processing through response surface methodology (RSM). Agricultural Research 11:781−91

doi: 10.1007/s40003-022-00614-x

[29]

Suhasini AW, Malleshi NG. 1994. Studies on preparation, popping and functional properties of bulgur wheat. Food/Nahrung 38(6):568−77

doi: 10.1002/food.19940380605

[30]

Yilmaz VA. 2020. Effects of several production methods on technological. textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur. Journal of Food Science and Technology 57:3874−83

doi: 10.1007/s13197-020-04419-0

[31]

Singh B, Dodda LM. 1979. Studies on the preparation and nutrient composition of bulgur from Triticale. Journal of Food Science 44(2):449−52

doi: 10.1111/j.1365-2621.1979.tb03809.x

[32]

Daghaghele S, Kiasat AR, Safieddin Ardebili SM, Mirzajani R. 2021. Intensification of extraction of antioxidant compounds from moringa oleifera leaves using ultrasound-assisted approach: BBD-RSM design. International Journal of Fruit Science 21(1):693−705

doi: 10.1080/15538362.2021.1926396

[33]

Sfayhi Terras D, Djebbali K, Jedidi E. 2019. Influence of process parameters on bulgur quality. Quality Assurance and Safety of Crops and Foods 11(5):431−39

doi: 10.3920/QAS2018.1303

[34]

Singh N, Kaur L, Singh Sodhi N, Singh Sekhon K. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry 89(2):253−59

doi: 10.1016/j.foodchem.2004.02.032

[35]

Joshi AU, Liu C, Sathe SK. 2015. Functional properties of select seed flours. LWT 60(1):325−31

doi: 10.1016/j.lwt.2014.08.038

[36]

AACC International. 2000. Approved methods of the american association of cereal chemistry, 10^th edition. St. Paul, MN: American Association of Cereal Chemists, Inc.

[37]

Aslam J, Khan SH, Khan SA. 2013. Quantification of water soluble vitamins in six date palm (Phoenix dactylifera L.) cultivar's fruits growing in Dubai, United Arab Emirates, through high performance liquid chromatography. Journal of Saudi Chemical Society 17(1):9−16

doi: 10.1016/j.jscs.2011.02.015

[38]

Romera JM, Ramirez M, Gil A. 1996. Determination of pantothenic acid in infant milk formulas by high performance liquid chromatography. Journal of Dairy Science 79(4):523−26

doi: 10.3168/jds.S0022-0302(96)76394-4

[39]

Alhagri IA, Albeshry M. 2023. Microwave-assisted digestion using dilute nitric acid and hydrogen peroxide for multielement determination in wheat flour by ICP-MS. Journal of Chemistry 2023:2349838

doi: 10.1155/2023/2349838

[40]

Chen X, He X, Fu X, Huang Q. 2015. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment. Journal of Cereal Science 63:109−15

doi: 10.1016/j.jcs.2015.03.003

[41]

Hendek Ertop M. 2019. Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): physicochemical, nutritional and microtextural properties. Journal of Food Processing and Preservation 43(2):e13863

doi: 10.1111/jfpp.13863

[42]

Taghinezhad E, Khoshtaghaza MH, Minaei S, Suzuki T, Brenner T. 2016. Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming. Rice Science 23(6):339−44

doi: 10.1016/j.rsci.2016.06.007

[43]

Kadakal Ç, Ekinci R, Yapar A. 2007. The effect of cooking and drying on the water-soluble vitamins content of bulgur. Food Science and Technology International 13(5):349−54

doi: 10.1177/1082013207085688

[44]

Messia MC, Iafelice G, Marconi E. 2012. Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank). Journal of Cereal Science 56(2):147−52

doi: 10.1016/j.jcs.2012.05.006

[45]

Chavan P, Sharma SR, Mittal TC, Mahajan G, Gupta SK. 2017. Optimization of parboiling parameters to improve the quality characteristics of Pusa basmati 1509. Journal of Food Process Engineering 40(3):e12454

doi: 10.1111/jfpe.12454

[46]

Taghinezhad E, Brenner T. 2017. Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM. Journal of Food Process Engineering 40(3):e12483

doi: 10.1111/jfpe.12483

[47]

Soponronnarit S, Nathakaranakule A, Jirajindalert A, Taechapairoj C. 2006. Parboiling brown rice using super heated steam fluidization technique. Journal of Food Engineering 75(3):423−32

doi: 10.1016/j.jfoodeng.2005.04.058

[48]

Cetiner B. 2025. Pea-based bulgur: a nutrient-rich and high-protein plant-based food product. Journal of the Science of Food and Agriculture 105(8):4549−57

doi: 10.1002/jsfa.14205

[49]

Odenigbo AM, Ngadi M, Ejebe C, Woin N, Ndindeng SA. 2014. Physicochemical, cooking characteristics and textural properties of TOX 3145 milled rice. Journal of Food Research 3(2):82−90

doi: 10.5539/jfr.v3n2p82

[50]

Muchlisyiyah J, Shamsudin R, Kadir Basha R, Shukri R, How S, et al. 2025. Optimization of soaking conditions in parboiling using response surface methodology to enhance the properties of MR297 rice cultivar. Cogent Food & Agriculture 11(1):2482283

doi: 10.1080/23311932.2025.2482283

[51]

Bello M, Baeza R, Tolaba MP. 2006. Quality characteristics of milled and cooked rice affected by hydrothermal treatment. Journal of Food Engineering 72(2):124−33

doi: 10.1016/j.jfoodeng.2004.11.026

[52]

Köksel H, Edney MJ, Özkaya B. 1999. Barley bulgur: effect of processing and cooking on chemical composition. Journal of Cereal Science 29:185−90

doi: 10.1006/jcrs.1998.0230

[53]

USDA. 2013. USDA commodity requirements BWSF/soy fortified bulgur for use in international food aid programs, Kansas. www.ams.usda.gov/sites/default/files/media/bwsf15_82113.pdf

[54]

World Food Programme. 2013. Technical specifications for bulgur wheat, version 13.0. www.wfp.org

[55]

Rezaei M, Alizadeh Sani M, Amini M, Shariatifar N, Alikord M, et al. 2022. Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran. Food Science & Nutrition 10(2):460−69

doi: 10.1002/fsn3.2690

[56]

Sabry ZI, Tannous RI. 1961. Effect of parboiling on the thiamine, riboflavin and niacin contents of wheat. Cereal Chemistry 38:536−39

[57]

Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. 2020. Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: a systematic review. International Journal of Food Sciences 3(1):1−32

doi: 10.47604/ijf.1024

[58]

Bilgiçli N. 2009. Effects of cooking and drying processes on physical. chemical and sensory properties of legume based bulgur. Journal of Food Processing and Preservation 33(5):590−604

doi: 10.1111/j.1745-4549.2008.00273.x

[59]

Jagadeesan S, Govindaraju I, Mazumder N. 2020. An Insight into the ultrastructural and physiochemical characterization of potato starch: a review. American Journal of Potato Research 97:464−76

doi: 10.1007/s12230-020-09798-w

[60]

Shahbazi M, Jäger H, Ettelaie R, Ulbrich M. 2023. Insights into the supramolecular structure and degradation mechanisms of starch from different botanical sources as affected by extrusion-based 3D printing. Biomacromolecules 24(1):69−85

doi: 10.1021/acs.biomac.2c00881

[61]

Manful JT, Grimm CC, Gayin J, Coker RD. 2008. Effect of variable parboiling on crystallinity of rice samples. Cereal Chemistry 85(1):92−95

doi: 10.1094/CCHEM-85-1-0092

[62]

Yu K, Wang Y, Xu Y, Guo L, Du X. 2016. Correlation between wheat starch annealing conditions and retrogradation during storage. Czech Journal of Food Sciences 34(1):79−86

doi: 10.17221/255/2015-CJFS

[63]

Ma Y, Xu D, Sang S, Jin Y, Xu X, et al. 2021. Effect of superheated steam treatment on the structural and digestible properties of wheat flour. Food Hydrocolloids 112:106362

doi: 10.1016/j.foodhyd.2020.106362

[64]

Roy M, Dutta H, Jaganmohan R, Choudhury M, Kumar N, et al. 2019. Effect of steam parboiling and hot soaking treatments on milling yield. physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.). Journal of Food Science and Technology 56(7):3524−33

doi: 10.1007/s13197-019-03849-9

[65]

Purohit SR, Rao PS. 2017. Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology. International Journal of Biological Macromolecules 104:1091−98

doi: 10.1016/j.ijbiomac.2017.06.089

[66]

Kumar S, Prasad K. 2018. Effect of parboiling and puffing processes on the physicochemical, functional, optical, pasting, thermal, textural and structural properties of selected Indica rice. Journal of Food Measurement and Characterization 12(3):1707−22

doi: 10.1007/s11694-018-9786-4

[67]

Kumar A, Rani P, Purohit SR, Rao PS. 2020. Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: study on protein modification and changes in quality attributes. Journal of Cereal Science 96:103094

doi: 10.1016/j.jcs.2020.103094

[68]

Georget DMR, Belton PS. 2006. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. Biomacromolecules 7(2):469−75

doi: 10.1021/bm050667j

[69]

Joye I. 2019. Protein digestibility of cereal products. Foods 8(6):199

doi: 10.3390/foods8060199