Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods

The objective of the current research is to explore the nutritional, structural, and sensorial properties of bulgur prepared from different wheat cultivars. For the purpose, three different wheat cultivars, i.e., Dilkash-2020, Akbar-2019, and Anaj-2017, were procured and evaluated for their physicochemical characteristics using respective methods. In addition, structural properties of product (bulgur) were characterized through Fourier Transform Infrared spectroscopy. Results elucidated that physicochemical characteristics of Dilkash-2020 were significantly (p <= .05) higher as compared to Akbar-2019, followed by Anaj-2017. Moreover, autoclave technique retained the nutritional profile of bulgur as compared to traditional cooking methods. It is observed that protein (12.7 +/- 0.04%), fibers (12.5 +/- 0.07%), minerals contents and antioxidant activity were significantly improved in bulgur (Dilkash-2020) processed through autoclave. Additionally, autoclave method retained the nutritional profile and antioxidant activity of bulgur. The mineral composition of bulgur revealed that calcium content in bulgur ranged from 368 +/- 0.02-532 +/- 0.00 mg/kg, potassium (745 +/- 0.05-948 +/- 0.03 mg/kg), iron (30 +/- 0.04-53 +/- 0.01 mg/kg) and sodium (168 +/- 0.03-318 +/- 0.11 mg/kg). In FTIR spectra, different phytochemical groups were identified especially alkene, halo, alcohol, organic-nitro, carbon aromatic and thiol groups. Furthermore, sensorial scores of bulgur prepared from autoclave were also higher than traditional method. In addition, overall acceptability of Dilkash-2020 bulgur was higher as compared to other varieties. Conclusively, wheat Dilkash-2020 has significant potential for bulgur production and autoclave is an effective method to retain the nutritional profile of bulgur.