Wet milling of buckwheat cultivars and some quality properties of the fractions

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dc.authorid0000-0002-7417-9088en_US
dc.authorid0000-0001-7904-0109en_US
dc.contributor.authorArslan, Ayşenur
dc.contributor.authorHaros, Claudia Monika
dc.contributor.authorYalçın, Erkan
dc.contributor.authorGüneş, Ahmet
dc.date.accessioned2023-06-20T11:33:19Z
dc.date.available2023-06-20T11:33:19Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionThe 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).en_US
dc.description.abstractThe 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.en_US
dc.identifier.citationArslan, 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.en_US
dc.identifier.doi10.1177/10820132211011303
dc.identifier.endpage330en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue4en_US
dc.identifier.pmid33940966en_US
dc.identifier.scopus2-s2.0-85105605912en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage320en_US
dc.identifier.urihttp://dx.doi.org/10.1177/10820132211011303
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11153
dc.identifier.volume28en_US
dc.identifier.wosWOS:000649484400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorArslan, Ayşenur
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherSAGE PUBLICATIONS LTDen_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWet Millingen_US
dc.subjectBuckwheat Starchen_US
dc.subjectThermal Propertiesen_US
dc.subjectFunctional Propertiesen_US
dc.subjectBuckwheat Proteinen_US
dc.subjectPhysicochemical Propertiesen_US
dc.titleWet milling of buckwheat cultivars and some quality properties of the fractionsen_US
dc.typeArticleen_US

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