# An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving–Cooling Cycles to Produce Bulgur with Low Glycemic Index

## TL;DR

A new method using pullulanase enzyme and cooling cycles produces bulgur with lower glycemic index and higher health benefits.

## Contribution

A novel bulgur production method combining pullulanase and autoclaving–cooling cycles to increase resistant starch and reduce glycemic index.

## Key findings

- Bulgur produced with pullulanase and cooling cycles had 3-fold higher resistant starch content than control samples.
- The glycemic index of the new bulgur was 52.11, classifying it as a low-GI food.
- The method also increased phenolic content and antioxidant capacity of the bulgur.

## Abstract

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving–cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving–cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving–cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving–cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value.