Akademik Veri Yönetim Sistemi
6. INTERNATIONAL 5 OCAK CONGRESS on APPLIED SCIENCES, Adana, Türkiye, 4 - 05 Ocak 2025, ss.1-2, (Özet Bildiri)
Çiğ köfte is a traditional food product made from bulgur, with a long history and widespread popularity in Turkey. Traditionally, it was prepared at home by hand kneading, but with the increasing population, its production has shifted to food businesses using machines to meet the growing demand. In çiğ köfte production, bulgur made from bread wheat is generally preferred due to its better processing and kneading properties and higher water absorption capacity. However, bulgur made from durum wheat, which is richer in protein, carotenoids, and minerals, also has significant potential for preference.
This study investigated the effects of bulgur obtained from bread and durum wheat varieties grown in Sakarya province on nutritional quality and their suitability for çiğ köfte production. The results were compared with those of a commercially produced bulgur. Çiğ köfte samples were prepared using bulgur with two different particle sizes (0.5 mm sieve and 1.6 mm sieve) and two different mixing speeds (1 rpm and 3 rpm), and their nutritional values were compared.
The study found no significant differences in the antioxidant and phenolic compound content of bulgur between the wheat varieties; however, differences were observed in the final çiğ köfte product. For yellow pigment content, differences were found among bulgur samples (6.81–22.43 ppm for durum wheat and 15.43–22.93 ppm for bread wheat), but no statistically significant differences were noted in çiğ köfte samples. In terms of soluble, insoluble, and total dietary fiber content, bulgur made from bread wheat had higher values (2.15–3.17% w/w, 8.45–9.31% w/w, and 10.60–12.49% w/w, respectively), while çiğ köfte made with bulgur from durum wheat showed higher values (2.20–5.80% w/w, 20.12–22.65% w/w, and 20.87–25.37% w/w, respectively). Additionally, as the particle size of the bulgur decreased, these values statistically increased.
Regarding mixing speed, higher speeds resulted in increased antioxidant content, yellow pigment levels, and soluble dietary fiber, while lower speeds yielded higher phenolic compound levels and insoluble dietary fiber.
The study concluded that both bread and durum wheat bulgur varieties have higher nutritional values than commercially produced bulgur. Durum wheat bulgur, in particular, shows strong potential for commercial production in çiğ köfte manufacturing.