Wet milling of buckwheat cultivars and some quality properties of the fractions
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SAGE PUBLICATIONS LTD
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The hulled buckwheat cultivars (Aktas cv. and Gunes cv.) were wet-milled, and then some chemical, yields, colour, functional properties, phenolic compound, antioxidant activity, and pasting, thermal and retrogradation properties of starches were investigated and compared with the wholegrain buckwheat flour (with hull) and buckwheat groat flour (without hull) of the same cultivars. Sodium dodecyl sulphate polyacrylamide gel electrophoresis patterns of flours and protein fractions were examined under reducing and non-reducing conditions. The hull, germ+dietary fibre, protein and starch fractions were collected. The total recovery for Aktas cv. and Gunes cv. cultivars were 98.1% and 96.1%; total starch yields were 51.6% and 49.7%; pasting temperatures of the starches were found as 83.7 and 85.7 degrees C; and final viscosities of starches were determined as 3.5 and 3.4 Pa center dot s, respectively. The resistant starch contents of starch fractions of Aktas cv. ve Gunes cv. were found as 3.28% and 3.62%, respectively. The highest total phenolic compound contents were detected with dimethyl sulphoxide extraction in the germ+dietary fibre fractions. The highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and trolox equivalent antioxidant capacity were found in the hull fraction (as 81.7%) and germ+dietary fibre fraction (as 11.8 mmol/kg) of Aktas cv. cultivar.
Açıklama
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors would like to thank to the Bahri Dagdas International Agricultural Research Institute (Konya, Turkey) for providing buckwheat cultivars. The fellowship given to Aysenur Arslan by BAIBU ERASMUSthorn Office (EU) is gratefully acknowledged. This work was also financially supported by grants QuiSalhis-Food (AGL201675687-C2-1-R) from the Ministry of Science, Innovation and Universities (MICIU), CYTED la ValSe-Food (119RT0S67) and LINCE (PROMETEO/2017/189) by the Generalitat Valenciana (Spain).
Anahtar Kelimeler
Wet Milling, Buckwheat Starch, Thermal Properties, Functional Properties, Buckwheat Protein, Physicochemical Properties
Kaynak
Food Science and Technology International
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
28
Sayı
4
Künye
Arslan, A., Haros, C. M., Yalçın, E., & Güneş, A. (2022). Wet milling of buckwheat cultivars and some quality properties of the fractions. Food Science and Technology International, 28(4), 320-330.
