Influence of buckwheat by-products on the antioxidant activity of functional desserts

Abstract

Using of buckwheat by-products (hull fine powder and melanin obtained from the hull) in formulations of desserts (by the examples of chocolate cream and honeysuckle mousse) can improve their sensory and physico-chemical characteristics, including antioxidant activity (AOA). The chemical composition of buckwheat hull fine powder was studied, and sensory evaluation of the powder and melanin was carried out. The values of AOA allowed one to determine the amounts of the powder and melanin in desserts as 1.5 and 0.037 g per serving accordingly. Sensory evaluation of dessert samples showed high-point values. There were also determined physico-chemical characteristics of dessert samples. Besides increasing of AOA, the buckwheat hull fine powder increases dietary fibers content in desserts. All dessert samples with addition of melanin satisfy more than 15% of the daily need in antioxidants, so the developed desserts can be considered as functional products.

The effect of cryo‐grinding and size separation on bioactive profile of buckwheat hulls

“…In general, finer particles imply a larger number of particles per unit weight, higher dispersibility and higher solubility in food systems (Zhao et al ., 2018). In fact, finely ground BWH have been used in recent studies investigating their application in foods (Matseychik et al ., 2021; Radoš et al ., 2021). In terms of health effects, small particle sizes provided greater concentrations of short‐chain fatty acids via fibre fermentation, as shown on wheat bran (Dziedzic et al ., 2016).…”

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

“…The content of the soluble and insoluble dietary fiber in different foodstuffs varies: apple fiber (13.9 g/100 g SDF and 48.7 g/100 g IDF), oat fiber (1.5 g/100 g SDF and 73.6 g/100 g IDF), and tomato fiber (8.3 g/100 g SDF and 57.6 g/100 g IDF) [ 7 ]. According to Matseychik et al (2020) [ 8 ] and Korpacheva et al (2021) [ 9 ], there is a significant amount of fiber in buckwheat hull, with contents reaching up to 80%.…”

“…Recently, there has been increased interest in renewable by-products as promising raw materials that can be used in the production of a variety of food additives, chemicals, textiles, building materials, biotechnologies, and medicines because they are cheap and abundant agricultural bioproducts. The analytical characteristics of the buckwheat hemicelluloses show that they are a rich source of glucuronoxylan-type hemicelluloses (mainly composed of 4- o -methylglucuronoxylan) [ 8 , 9 , 11 , 12 , 13 , 14 ].…”

Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology

“…Therefore, buckwheat hulls processing allows rational and effective use of natural resources, reduces the amount of grain processing industry wastes, and thereby meets some of the targets of the Sustainable Development Goals. Melanin and buckwheat hull powder also can be realized as food additives reach with dietary fibers and antioxidants [15]. In contrast to fine buckwheat hull powder, melanin does not affect the sensory characteristics of food products.…”