Investigation of the usage possibilities of durum and bread wheat bulgurs in çiğ köfte production

TThis master's thesis investigates the physicochemical properties of bulgur produced from red bread wheat (Altuğ) and red durum wheat (Altınsa), both developed by the Sakarya Maize Research Institute, and evaluates their applicability in the production of çiğ köfte (a traditional Turkish raw meatball). Bulgur samples were prepared in two particle sizes (0.5 mm and 1.6 mm) and used in çiğ köfte formulations under two mixing speeds (1 rpm and 3 rpm). A commercial bulgur sample was used as a reference. Analyses showed that bulgur from bread wheat exhibited higher levels of crude protein, water activity, essential minerals (N, Mg, Cu, Zn, Mn), dietary fiber, and β-carotene. In contrast, durum wheat bulgur had higher ash content, color values (L*, b*), and greater amounts of phosphorus (P), potassium (K), calcium (Ca), and iron (Fe). Finer particle size led to significant increases in protein content, moisture, ash, minerals, antioxidant capacity, β-carotene levels, and texture-related parameters. Additionally, increased mixing speed positively influenced moisture distribution, soluble dietary fiber content, antioxidant activity, and total phenolic compounds. Sensory evaluations indicated that çiğ köfte made with bread wheat bulgur was preferred in terms of taste, cohesiveness, and overall acceptability. On the other hand, samples made from durum wheat bulgur were rated higher in terms of grain integrity and tactile stickiness. In conclusion, red durum wheat bulgur with a 0.5 mm particle size demonstrates strong potential for industrial çiğ köfte production, offering favorable nutritional properties, desirable texture, and acceptable product quality.