scholarly journals Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour

2017 ◽  
Vol 23 (6) ◽  
pp. 783-792 ◽  
Author(s):  
Na-Na Wu ◽  
Xiao-Hong Tian ◽  
Yan-Xiang Liu ◽  
Huan-Huan Li ◽  
Run-Ping Liang ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Antioxidant Properties ◽  
Tartary Buckwheat ◽  
Buckwheat Flour

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

2020 ◽  
Vol 51 (4) ◽  
pp. 688-697 ◽  
Author(s):  
Yu Chen ◽  
Mohammed Obadi ◽  
Shuyi Liu ◽  
Yajing Qi ◽  
Zhongwei Chen ◽  
...  
Keyword(s):  
Texture Analysis ◽  
Tartary Buckwheat ◽  
Processing Quality ◽  
Buckwheat Flour

Seed Oils of Five Black Tartary Buckwheat Cultivars with Biochemical Characterization and Antioxidant Properties

2016 ◽  
Vol 93 (8) ◽  
pp. 1127-1136 ◽  
Author(s):  
Zhen Zhang ◽  
Caian He ◽  
Ruixue Zhu ◽  
Jing Shen ◽  
Yueli Yu ◽  
...  
Keyword(s):  
Biochemical Characterization ◽  
Antioxidant Properties ◽  
Tartary Buckwheat ◽  
Seed Oils

scholarly journals Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

2015 ◽  
Vol 69 (5) ◽  
pp. 469-483 ◽  
Author(s):  
Marijana Sakac ◽  
Ivana Sedej ◽  
Anamarija Mandic ◽  
Aleksandra Misan
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Added Value ◽  
Thermal Treatments ◽  
Gluten Free ◽  
Common Buckwheat ◽  
Free Products ◽  
Growing Conditions ◽  
Buckwheat Flour

Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.

Rutin and quercetin in common buckwheat and Tartary buckwheat flour / Rutin in kvercetin v moki iz navadne in tatarske ajde

2020 ◽  
Vol 61 (2) ◽  
pp. 257-280 ◽  
Author(s):  
Blanka Vombergar
Keyword(s):  
Direct Contact ◽  
Dry Matter ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Apparent Concentration ◽  
Fagopyrum Esculentum Moench ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

Samples of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) were used in milling, sieving and analysing experiments. Rutin and quercetin were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. The concentration of rutin in Tartary buckwheat was 1.17–1.75% in dry matter, while it was only 0.003% in dry matter of common buckwheat. Thus it is in Tartary buckwheat in this case 400 times more rutin in comparison to common buckwheat. In buckwheat dough with the time after mixing flour and water, the concentration of rutin diminished, the time needed was different in common and Tartary buckwheat dough, and quercetin appeared instead. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the rutin concentration changed from 11.7 to 0.79 mg/100 g dry matter (DM), and quercetin appeared (5.7 mg/100 g DM), in comparison in initial flour the concentration of quercetin was only 0.6 mg/100 g DM. In common buckwheat dough the apparent concentration of rutin changed from initial 0.0258 mg/g to 0.0263 mg/g DM, and after one hour after the beginning of contact of flour with water rutin concentration changed to only 0.0005 mg/g DM).  Keywords: common buckwheat, Tartary buckwheat, flavonoids, rutin, quercetin, milling, dough   Izvleček Raziskovali smo vzorce navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (F. tataricum Gaertn.). Vzorce smo mleli, presejavali, pripravljali testo (mešanica moke in vode) ter  izmerili vsebnost rutina in kvercetina. Tatarska ajda ima bistveno višjo vsebnost rutina kot navadna ajda. Vsebnost rutina v raziskovani tatarski ajdi je 1,17–1,75 % v suhi snovi (SS), v navadni ajdi ´siva´ pa le 0,003 %. V tatarski ajdovi moki smo izmerili okoli 400x več rutina kot v navadni ajdovi moki. Pri neposrednem stiku ajdove moke z vodo težko najdemo vzporednice med  tatarsko ajdo in navadno ajdo in dogajanji v povezavi z rutinom v testu.  Koncentracija rutina v testu se po določenem času (različen čas pri navadni in tatarski ajdi – 5 minut do 2 uri) močno zniža, pojavi se kvercetin. Pri neposrednem stiku moke z vodo se vsebnost rutina v tatarski ajdovi moki močno zniža  že po prvih 5 minutah delovanja (z 11,7 na 0,79 mg/100 g SS), pojavi pa se kvercetin (5,7 mg/100 g SS), v vzorcu moke ga je le 0,6 mg/100 g SS. Pri neposrednem stiku moke iz navadne ajde z vodo vsebnost rutina v moki (vzorec S) naraste v prvi uri z začetnih 0,0258 mg/g na 0,0263 mg/g SS (v začetnem času nekoliko manj enakomerno), v drugi uri stika moke in vode pa koncentracija rutina močno pade (na 0,0005 mg/g SS).  Ključne besede: navadna ajda, tatarska ajda, flavonoidi, rutin, kvercetin, mletje, testo

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

2017 ◽  
Vol 94 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Na-Na Wu ◽  
Bin Tan ◽  
Sha-Sha Li ◽  
Xiao-Hong Tian ◽  
Ming Liu ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Starch Digestibility ◽  
Brown Rice Flour

Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties

2012 ◽  
Vol 49 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Xu-Dan Guo ◽  
Chun-Sen Wu ◽  
Yu-Jie Ma ◽  
John Parry ◽  
Yuan-Yuan Xu ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Tartary Buckwheat
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