The effect of cooking and drying on the water-soluble vitamins content of bulgur

Abstract

Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B1), niacin, panthothenic acid (vitamin B5), pyridoxine (vitamin B6), and riboflavin (vitamin B2)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect ( p<0.05) on the content of water-soluble vitamins of bulgur. The cooking in autoclave resulted in a more significant decrease on the thiamin, niacin, panthothenic acid, pyridoxine, and riboflavin content of the samples, when compared with cooking at 90 and 100°C. As the cooking temperature increases, the concentrations of water-soluble vitamins in the samples decreased. The decrease in water-soluble vitamins was higher with open-air sun drying than with hot-air oven drying at 60, 70, and 80°C.