Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Table 1

Physical and chemical properties of Durum wheat and bulgur.

PropertiesSamples
Durum wheatBulgur

m.c.% (d.b.)6.13 ± 0.2012.99 ± 0.11
Ash content, % (d.b.)1.39 ± 0.161.20 ± 0.06
Protein content, % (d.b.)12.32 ± 0.2111.97 ± 0.77
L52.70 ± 1.1561.09 ± 1.47
a7.88 ± 1.246.61 ± 0.28
b23.39 ± 1.4229.61 ± 0.43
YI69.61 ± 3.4572.06 ± 1.13

d.b.: dry base.