The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

Brožková, Iveta; Zapletal, Tomáš; Kroutilová, Lucie; Hájek, Tomáš; Moťková, Petra; Červenka, Libor

doi:10.1016/j.jcs.2018.01.015

Cited by 5 publications

(4 citation statements)

References 35 publications

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“…Total phenolic content (TPC) was determined using Folin-Ciocalteau procedure as was provided in our previous study (Brožková et al, 2018). The methanol/acetone extract (1.0 mL) was mixed with 0.5 mL of Folin-Ciocalteau reagent and 5.0 mL of distilled water followed by addition of 1.0 mL of 5% Na2CO3.…”

Section: Determination Of Phenolicsmentioning

confidence: 99%

“…Two assays are based on both electron and hydrogen atom transfer mechanisms involving the reaction of antioxidants with stable chromogen radical DPPH or ABTS. The procedures were adopted from our previous study (Brožková et al, 2018). Briefly, 5.0 mL of DPPH methanolic solution (25 mg.L -1 ) was mixed with 0.5 mL of methanol/acetone extract and the decrease of absorbance was observed after 35 min at 517 nm.…”

Section: Determination Of Antioxidant Capacitymentioning

confidence: 99%

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Functional properties of muffin as affected by substituing wheat flour with carob powder

Červenka

Frühbauerová

Velichová

2019

Potr. S. J. F. Sci.

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Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 aw was observed in control sample, significantly higher aw values were determinated in fortified muffins (0.912 – 0.923 aw). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 μg gallic acid.g-1 dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products.

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Section: Determination Of Phenolicsmentioning

confidence: 99%

Section: Determination Of Antioxidant Capacitymentioning

confidence: 99%

Functional properties of muffin as affected by substituing wheat flour with carob powder

Červenka

Frühbauerová

Velichová

2019

Potr. S. J. F. Sci.

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“…In order to obtain powder suitable for saponins content determination a thin layer of soaked and washed quinoa was dried by placing the seeds in a tray inside a mechanical convection oven set at 50 o C until reaching a final moisture content of 0.117 ± 0.001 kg water kg dry matter −1 . Moderate temperatures were considered for the drying step in order to avoid undesirable reactions such as Maillard (Brožková et al, 2018).…”

Section: Dryingmentioning

confidence: 99%

Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)

Irigoyen¹,

Giner²

2018

Int. J. Food Stud.

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Quinoa has higher protein content (11-16% m/m) and better amino acid profile than cereals and represents a valuable resource for healthy nutrition. The aim of this work was to study the saponins extraction kinetics during washing of soaked quinoa. The experimental curves of saponins content as a function of time was measured at water temperatures of 20, 40, 60, and 70ºC. A spectrophotometric method was proposed to determine total saponins content, while an unsteady state diffusional model was applied to this extraction problem, assuming strict internal control to the mass transfer rate. As a first analysis, the complete analytical solution for constant diffusion coefficient (Deff) using the initial radius (R0) provided an accurate predicted curve at each temperature. The diffusion coefficients (around 10−10 m2s-1), were correlated with temperature using an Arrhenius-type relationship to obtain an activation energy Ea of 16.9 kJ mol-1. The preliminary values of Ea and preexponential factor (D0) thus obtained were used as initial values of a second, more robust fitting where the whole dataset of saponins concentrations as a function of time for all temperatures. The Arrhenius equation was directly inserted into the diffusional solution. The following parameters were obtained: Ea= 17.2 kJ mol-1 and, D0= 3.232×107 m2 s-1, respectively with an overall r2=0.985. Saponins content agreed well with experimental values. As the equation is capable of predicting saponin extraction times for various operating conditions, it can be used within equipment design schemes.

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“…Likewise, Raj (2023) reported decreased tannin and non-tannin barley after dehulling. It was observed that decortication reduced total phenols, tannins, and antioxidant activity by removing the grain's pericarp and part of the testa layer where the polyphenols are concentrated(Brožková et al, 2018).…”

mentioning

confidence: 99%

Evaluation of Barley Varieties and Processing Methods on Nutritional Composition and Antioxidant Capacity in Barley-Based Foods

Negeyie,

Tola,

Ibrahim

et al. 2024

Preprint

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The study aimed to assess the effect of barley varieties and processing methods on barley-based foods' nutritional composition and antioxidant properties. Three barley varieties (Bellami, BH1307, and Diribe) and four processing methods (whole, dehulled, porridge, and roasting) were examined. Results revealed that the interaction between barley variety and processing method affected barley foods' proximate composition and bioactive components. BH1307 had the highest bioactive compounds among the varieties, while whole barley exhibited the highest from processing methods. Notably, dehulling and porridge making led to a more significant reduction in nutritional and bioactive compounds in barley varieties compared to the whole barley grain, highlighting the effectiveness of the BH1307 variety with roasting as the best treatment among those evaluated for both proximate compositions and bioactive compounds.

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The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

Cited by 5 publications

References 35 publications

Functional properties of muffin as affected by substituing wheat flour with carob powder

Functional properties of muffin as affected by substituing wheat flour with carob powder

Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)

Evaluation of Barley Varieties and Processing Methods on Nutritional Composition and Antioxidant Capacity in Barley-Based Foods

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