An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving-Cooling Cycles to Produce Bulgur with Low Glycemic Index.

Muge Ozbek, Turgay Sanal, Kubra Ozkan, Osman Sagdic, Samuela Palombieri, Francesco Sestili, Hamit Koksel

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Muge OzbekDepartment of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.ORCID 0000-0003-0736-2234

Turgay SanalDepartment of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye.

Kubra OzkanDepartment of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.ORCID 0000-0003-0580-5804

Osman SagdicDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye.ORCID 0000-0002-2063-1462

Samuela PalombieriDepartment of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy.ORCID 0000-0003-3243-3428

Francesco SestiliDepartment of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy.ORCID 0000-0002-9653-8002

Hamit KokselDepartment of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.

Funding

PRIMA Foundation 2034

6 · The paper itself

Abstract

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving-cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving-cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving-cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving-cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving-cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value.

Indexed as

bulgurenzyme modificationgelatinizationretrogradationtype3 RS

Identifiers

PMID41300129

DOI10.3390/foods14223972

PMCPMC12651535

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