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Previous Issues Volume 7, Issue 2 - 2024
Investigation of Suitable Pakistani Wheat Cultivars for Preparation of Quick Cooking Bulgur
Shahnah Qureshi1, Mian Kamran Sharif1, Muhammad Issa khan1, Muhammad Anjum Zia2, Asfand Raheel2, Muhammad Arshad Ullah3,*
1Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2Department of Biochemsitry, Faculty of Science, University of Agriculture, Faisalabad, Pakistan
3National Agricultural Research Center, Islamabad, Pakistan
*Corresponding author: Dr. Muhammad Arshad Ullah, National Agricultural Research Centre, Islamabad-45500, Pakistan, E-mail: [email protected].
Received Date: February 19, 2024
Published Date: April 15, 2024
Citation: Qureshi S, et al. (2024). Investigation of Suitable Pakistani Wheat Cultivars for Preparation of Quick Cooking Bulgur. Mathews J Nutr Diet. 7(2):35.
Copyrights: Qureshi S, et al. © (2024).
ABSTRACT
The purpose of this research was to evaluate the aptness of Pakistani commercial wheat cultivars Durum-97, Faisalabad-8, Punjab-11, Galaxy-13, Ujala-16 and Annaj-17 aptnessfor bulgur preparationthrough thousand kernel weight (43-47 g), grain size (length 5-7, width 2-3, thickness 2-3 mm), particle size index (16-24 %), single kernel characterization system (hardness 45-74 HI, weight 34-36 mg, moisture 9-10 %, diameter in-between 2mm) respectively. All varieties were parboiled for 3 suitable periods (regarding in dimensions40, 60, 80 min) at constant temperature. Bulgur was evaluated in various nutritional and quality attributes. Color analysisvalue was (L* 56-64, a* -1˗ -3, b* 17-21 of colorimeter).SDS-sedimentation test (19-25 mL), zeleny value (46-60 mL) and SDS-PAGE friabilin protein (presence and absence) while Durum-97 and Anaj-17 lack these proteins.Proximate analysis of wheatcarries (ash 0-1, crude protein 12-15, crude fiber 1-2, and crude fat 1-3 %). Likewise proximate analysis of bulgur shows (0-1 ash, 12-15 crude protein, 1-2 crude fat and 1-3 % crude fiber). Mineral analysis revealed (Ca 367-534, Fe 49-33, Zn 23-18, Na 311-171, K 774-952 mgkg-1). Consumers overall acceptance (sensory evaluation) recommends Anaj-17 and Punjab-11 among allvarieties. Conclusively, there is a need to explore more indigenous wheat cultivars as this is the staple food and a value added product.
Keywords: Bulgur Preparation, Wheat Nutrition, Cultivar Proximate, Sensory Evaluation.
