دورية أكاديمية
Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat ( Fagopyrum esculentum L.).
| العنوان: | Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat ( Fagopyrum esculentum L.). |
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| المؤلفون: | Roy M; 1Assam University, Silchar, India., Dutta H; 2Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, 201301 India., Jaganmohan R; 3Indian Institute of Food Processing Technology, Thanjavur, India., Choudhury M; 3Indian Institute of Food Processing Technology, Thanjavur, India., Kumar N; 4National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India., Kumar A; 1Assam University, Silchar, India. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2019 Jul; Vol. 56 (7), pp. 3524-3533. Date of Electronic Publication: 2019 Jun 06. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat ( Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products. |
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| فهرسة مساهمة: | Keywords: Buckwheat; Crystallinity; Digestibility; Hydrothermal; Scanning; Soaking |
| تواريخ الأحداث: | Date Created: 20190706 Latest Revision: 20200930 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC6582009 |
| DOI: | 10.1007/s13197-019-03849-9 |
| PMID: | 31274920 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-019-03849-9 |