Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes

Abstract

Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 degrees C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 degrees C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content.

Change in Health Ingredients of Whole Tibetan Hull-Less Barley after Steam Explosion and Simulated DigestionIn vitro

“…The order of NEBI was extrusion > steam explosion ≈ roasting > water cooking. Similar results have been reported by Im et al (2003) Note: The same letter is not significantly different according to the one-way analysis of variance (P > 0.05). * Data are expressed as mean ± standard deviation (n = 3).…”

Prophylactic components of buckwheat

“…Buckwheat also contains rare elements such as K, Mg, P, Fe, Ca, Cu, Zn, Se, Ba and B, I, Pt, Co. These minerals are relatively concentrated in the outlyers of the seed and hulls (Bonafaccia et al, 2003a;Im, Huff, & Hsieh, 2003;Li & Zhang, 2001a;.…”

“…Buckwheat is a good source of rutin, a flavonol glycoside plant metabolite (quercetin 3-rhamnosylglucoside) able to antagonize the increase of capillary fragility associated with hemorrhagic disease or hypertension in humans (Im et al, 2003;Kreft et al, 1999).…”

“…Many new products are introduced every year. The functional properties of buckwheat create an opportunity for developing a new puffed snack product, as buckwheat grit cakes (Im et al, 2003).…”

Salt tolerance conferred by overexpression of Arabidopsis vacuolar Na+/H+ antiporter gene AtNHX1 in common buckwheat (Fagopyrum esculentum)

“…In buckwheat, the main component of flavonoids (80%) is rutin, a flavonol glycoside (quercetin 3-rhamnosylglucoside). Rutin can antagonize the increase of capillary fragility associated with haemorrhagic disease (Im et al 2003;Kreft et al 1999), reduce high blood pressure (Abeywardena et al 2001), decrease the permeability of the blood vessels, reduce the risk of arteriosclerosis (Wojcicki et al 1995), have an anti-oedema effect and antioxidant activity (Holasova et al 2001;KrkosKova et al 2005;Park et al 2000;Watanabe 1998). However, buckwheat is a saltsensitive glycophyte cereal crop and the growth and grain yields of buckwheat are significantly affected by soil salinity.…”