دورية أكاديمية
Wet milling of buckwheat cultivars and some quality properties of the fractions.
| العنوان: | Wet milling of buckwheat cultivars and some quality properties of the fractions. |
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| المؤلفون: | Arslan A; Department of Food Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey.; IATA-CSIC, Cereal Research Group, Valencia, Spain., Haros CM; IATA-CSIC, Cereal Research Group, Valencia, Spain., Yalçın E; Department of Food Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey., Güneş A; Department of Plant Breeding and Genetics, Bahri Dağdaş International Agricultural Research Institute, Konya, Turkey. |
| المصدر: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2022 Apr; Vol. 28 (4), pp. 320-330. Date of Electronic Publication: 2021 May 03. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-1738 (Electronic) Linking ISSN: 10820132 NLM ISO Abbreviation: Food Sci Technol Int Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2001-> : Thousand Oaks, CA : Sage Publications Original Publication: New York, N.Y. : Chapman & Hall, c1995- |
| مواضيع طبية MeSH: | Fagopyrum*/chemistry, Antioxidants/analysis ; Dietary Fiber/analysis ; Flour/analysis ; Phenols/analysis ; Starch/chemistry ; Viscosity |
| مستخلص: | The hulled buckwheat cultivars ( Aktaş cv. and Güneş 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 Aktaş cv. and Güneş 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°C; and final viscosities of starches were determined as 3.5 and 3.4 Pa·s, respectively. The resistant starch contents of starch fractions of Aktaş cv. ve Güneş 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 Aktaş cv. cultivar. |
| فهرسة مساهمة: | Keywords: buckwheat protein; buckwheat starch; functional properties; thermal properties; wet milling |
| المشرفين على المادة: | 0 (Antioxidants) 0 (Dietary Fiber) 0 (Phenols) 9005-25-8 (Starch) |
| تواريخ الأحداث: | Date Created: 20210504 Date Completed: 20220516 Latest Revision: 20220516 |
| رمز التحديث: | 20240829 |
| DOI: | 10.1177/10820132211011303 |
| PMID: | 33940966 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1532-1738 |
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| DOI: | 10.1177/10820132211011303 |