Manuscript Title:

DEVELOPMENT OF FUNCTIONAL BULGAR USING PAKISTANI WHEAT VARIETIES AND CHARACTERIZATION WITH RESPECT TO PHYTOCHEMICAL AND ORGANOLEPTIC PROPERTIES

Author:

SHAHNAH QURESHI, MIAN KAMRAN SHARIF, MUHAMMAD ISSA KHAN, MUHAMMAD ANJUM ZIA

DOI Number:

DOI:10.5281/zenodo.13353992

Published : 2024-08-23

About the author(s)

1. SHAHNAH QURESHI - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
2. MIAN KAMRAN SHARIF - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
3. MUHAMMAD ISSA KHAN - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
4. MUHAMMAD ANJUM ZIA - Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan.

Full Text : PDF

Abstract

To screen out the potential cultivars through various parameters for their bulgur making suitability, the experiment was performed in NIFSAT, UAF in which characterization of wheat samples including (Durum97, Punjab-11, Fakhar-e-Bhakkar 16, Anaj-17, Barani-17, Nifalama-KPK) were selected. Verities assessed in thousand kernel weight, test weight, grain length, width and thickness. Compositional analysis of wheat showed differences among the cultivars for moisture, ash, crude protein, crude fat, crude fiber, NFE, Ca, Fe, Zn, Na and K. Based on compositional and grain characterization Fakhar-e-Bhakkar 16 was selected for the preparation of functional bulgur. Results indicated that phytochemical and organoleptic properties of functional bulgar showed the significant effect (p<0.05) among the treatments.


Keywords

Wheat Characterization, Bulgur Production, Grain Properties, Nutritional Analysis.