Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water.
J Food Sci
; 89(8): 4758-4770, 2024 Aug.
Article
in En
| MEDLINE
| ID: mdl-38955773
ABSTRACT
Color changes in wheat and cooking water, which affect the quality of bulgur and wastewater, are important. Understanding the impacts of cooking water acidity, hardness, and iron content is significant for producing bright-yellow colored bulgur and determining the possible negative effects of cooking water on the environment. Thereby, the gelatinization degree and color (L*, a*, b*, and yellowness index) of wheat cooked with waters at different pH (3, 5, 7, 9, and 11), hardness (soft, hard, and very hard), and iron content (0, 1, and 2 mg/L) were determined every 10 min of cooking. pH, Brix, conductivity, hardness, turbidity, and color of cooking waters were also determined and kinetically modeled. After cooking, it was revealed that cooking with water at pH 3 favored the color of cooked wheat, whereas pH 11 caused darkening. Nevertheless, as the wastewater pH of cooking waters with pH 3 and 11 may be harmful to the environment, it is recommended to use water in the range of pH 5-9 for bulgur production. Cooking with very hard water is also not recommended as it causes some adverse effects such as diminishing the gelatinization rate in wheat, increasing the cooking time, and negatively affecting the color.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Triticum
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Water
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Color
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Cooking
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Iron
Language:
En
Journal:
J Food Sci
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J. food sci
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Journal of food science
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: