Effects of different drying techniques on the properties of barley bulgur

The effects of different drying techniques on the composition and properties of bulgur prepared from two high ?-glucan food barley varieties with different starch composition: CDC Hilose (high amylose) and CDC Marlina (waxy) were studied. Barley bulgur was prepared by pressure cooking of barley grain, drying, and steel cutting. Three drying techniques, with three variations for one of the techniques, were used: oven drying (convection oven: 50°C, 6h; 40°C, 16h), microwave drying (100-250 W, 20 min; 250W, 40 min), and superheated steam drying (110°C, 120°C, and 130°C at 11 kPa, 2.5 m/s). From the data collected as of April 14, 2018: The dried grain samples were examined for bulk, kernel density, and, kernel weight. Oven drying was associated with increased bulk density. Drying technique did not affect kernel weight. The dried grain samples were reduced in size by steel cutting and sieving to produce coarse (>2.36 mm) and fine (>1.18 mm) bulgur samples. Variety and drying treatment significantly affected friability of the samples. Bulgur samples were analyzed for optimum cooking time, cooking losses, and water absorption during cooking. The optimum cooking time and water absorption were affected by size, drying treatment, and variety. ?-Glucan contents and retention of vitamin E tocopherols and tocotrienols were determined. Retention of tocopherols and tocotrienols was significantly influenced by the drying technique. CDC Hilose had a significantly higher content of total ?-glucans than CDC Marlina, however, ?-glucans in CDC Marlina were significantly more soluble. Water solubility of ?-glucans was significantly influenced by drying treatment.