Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

Martín-García, Beatriz; Pasini, Federica; Verardo, Vito; Gómez-Caravaca, Ana María; Marconi, Emanuele; Caboni, Maria

doi:10.3390/antiox8120583

Cited by 5 publications

(2 citation statements)

References 23 publications

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“…Rutin (quercetin-3-rhamnosyglucoside) is a glycoside flavonol that can reduce capillary fragility associated with hypertensive disorders [ 18 ]. Several researchers were studying the amount [ 20 , 21 ] and characteristics [ 22 , 23 ] of antioxidants from buckwheat fractions, especially grains [ 24 ]. Both common buckwheat and Tartary buckwheat can serve as an excellent source of polyphenols compounds, and many studies explore the extraction of buckwheat grain with different solvents and techniques, primarily assisted by ultrasound [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

2020

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The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the changes occurring in US-treated buckwheat grains regarding the structure-creating capacity, like water absorption, gelling, and pasting. The aim of this study is to the impact of US-treatment of buckwheat grains at 1:10, 1:5, and 1:2.5 solid:liquid ratio (in water). The particle size distribution, water absorption index (WAI), water solubility index (WSI), swelling power (SP), pasting characteristics, color, soluble, insoluble and total polyphenols content (SPC, IPC, TPC) and antioxidant activity (DPPH) were assessed in resulting flours. US-treatment caused specific agglomeration, resulting in bigger particles for 1:5, and 1:2.5 ratio treated samples, while higher dilution (1:10) increased smaller particle size fractions. The WAI and SP were the highest for the1:5 solid:liquid ratio sample, and the same sample revealed the highest peak viscosity, breakdown, and setback values. The ultrasound treatment increased the WSI, which was positively correlated with insoluble polyphenols content. The soluble polyphenols content decreased, and insoluble polyphenols content increased in all ultrasound treated samples. The DPPH scavenging activity remaining in grain after US treatment was lowered compared to the control sample. The relocation of pigments resulted in a redness and yellowish increase in all treated samples, while lightness was also increased but was most pronounced for a 1:10 ratio treated sample. The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour.

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Section: Introductionmentioning

confidence: 99%

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

2020

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“…The fractionation of buckwheat seeds has been shown to concentrate certain components based on the varying proportion in their different parts. The objective of the work of Martín-García et al [ 14 ] was to evaluate the suitability of sieving of buckwheat to produce flour fractions enriched with nutrients and bioactive substances such as phenolics. For that purpose, dehulled whole buckwheat grain was sieved, obtaining flour fractions with different particle sizes ranging from 215 µm to 45 µm.…”

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confidence: 99%