Physicochemical and sensory properties of soymilk-incorporated bulgur

HAYTA M. , ALPASLAN M., Cakmaklı U.

JOURNAL OF FOOD SCIENCE, vol.68, no.9, pp.2800-2803, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 9
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1365-2621.2003.tb05808.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.2800-2803


Bulgur cooked in soymilk of 6% and 9% solid content had significantly (P < 0.05) higher bulk density compared with bulgur cooked in soymilk of 3% solid content and control bulgur cooked in water. As the soymilk solid content increased, pilav bulgur yield increased whereas fine bulgur yield decreased. The SDS-extractability of bulgur proteins increases with the increase in soymilk solid content. Water absorption capacity of fine bulgur samples was affected by soymilk incorporation, and variations in off absorption capacity were not significant (P > 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur. The results of this study suggest that soymilk can be successfully applied to bulgur production.