scholarly journals New trends in preparing buckwheat dishes in Slovenia

Fagopyrum ◽  
2021 ◽  
Vol 38 (2) ◽  
pp. 35-42
Author(s):  
Blanka Vombergar ◽  
Marija Horvat ◽  
Stanko Vorih ◽  
Nataša Pem
Keyword(s):  
Mineral Water ◽  
Ice Cream ◽  
Tartary Buckwheat ◽  
Gluten Free ◽  
Common Buckwheat ◽  
Market Responses ◽  
Education Centre ◽  
Buckwheat Flour

Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.

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

scholarly journals Rutin and quercetin in common and Tartary buckwheat flour and dough

Fagopyrum ◽  
2021 ◽  
Vol 38 (2) ◽  
pp. 43-53
Author(s):  
Blanka Vombergar
Keyword(s):  
Direct Contact ◽  
Dry Matter ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Degrading Enzymes ◽  
Grain Structures ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

The concentration of flavonoids rutin and quercetin in flours of common and Tartary buckwheat was investigated. In Tartary buckwheat, concentration of rutin is much higher compared to common buckwheat. In Tartary buckwheat it was measured 1.17 to 1.75% rutin in dry matter, while in common buckwheat it was only 0.003%. After direct contact of buckwheat flour with water, different biochemical activities in Tartary buckwheat developed with rutin. After the time (5 minutes or two hours), the concentration of rutin is in the flour-water mixtures much lowered, and quercetin appeared. However, after quick initial changes, some rutin remained in flour-water mixtures even after 24 hours. In any way, after 24 hours of direct contact of flour particles with water, the concentration of quercetin is higher than that of rutin. It is established that the concentration of rutin in flour-water mixtures is the result of two processes. One is the release of rutin from grain structures and its dissolving in water, and the second is the release of rutin degrading enzymes from grain structures and their activity in solution. 

scholarly journals Flavonoid concentration in milling fractions of Tartary and common buckwheat

Fagopyrum ◽  
2020 ◽  
Vol 37 (1) ◽  
pp. 11-21
Author(s):  
Blanka Vombergar ◽  
Vida Škrabanja ◽  
Mateja Germ
Keyword(s):  
Direct Contact ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Apparent Concentration ◽  
Fagopyrum Esculentum Moench ◽  
Buckwheat Flour

Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) samples were used in milling, sieving and analysing experiments. Flavonoids were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. In Tartary buckwheat, there was even more than 100-times higher content of flavonoids flour in comparison to respective fractions of common buckwheat flour. The highest concentration of flavonoids in milling fractions of Tartary buckwheat flour (granulation over 100 |im up to including 1000 |im) was established as 3.5-4.5% flavonoids/DM. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the apparent concentration of flavonoids rose (even for 100% or more) in the first 5-30 minutes of contact. After one hour, due to the degradation of flavonoids, their concentration decreased. Concentration of flavonoids are after 24 hours of contact of flavonoids with water in all milling fractions lower in comparison to the value after first 5 minutes of contact with water.

scholarly journals UV absorbing compounds in buckwheat protect plants and provide health benefit for humans / UV absorbirajoče snovi v ajdi ščitijo rastline in prispevajo k zdravju ljudi

2020 ◽  
Vol 61 (1) ◽  
pp. 75-87
Author(s):  
Lea Lukšič ◽  
Aleksandra Golob ◽  
Maria Mravik ◽  
Mateja Germ
Keyword(s):  
Uv Radiation ◽  
Health Benefit ◽  
Extreme Environment ◽  
High Elevation ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Sourdough Bread ◽  
Uv Absorbing Compounds ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour. Key words: Common buckwheat, Tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds   Izvleček Ajda je postala vseevrazijska kultura, ko se je preko območja Himalaje razširila v Evropo. Navadna ajda je ena najstarejših gojenih rastlin v Aziji, medtem ko tatarska ajda še vedno uspeva tudi kot divja ali plevelna rastlina. Ajda spada med gojene dvokaličnice, ki lahko prenašajo slaba tla in ekstremne razmere v okolju. Ajda raste na visoki nadmorski višini, kjer je intenziteta ultravijoličnega sevanja običajno visoka. Ajda je hitro rastoča rastlina, bogata z flavonoidi, ki absorbirajo UV sevanje in imajo antioksidativni potencial. Flavonoidi pozitivno vplivajo tudi na zdravje ljudi. Poleg moke iz navadne ajde se moka iz tatarske ajde vse pogosteje uporablja pri pripravi jedi, ker ima v primerjavi z navadno ajdo veliko večjo vsebnost flavonoidov kot sta rutin in kvercetin. Zato so bile narejene študije o tem, kako tehnološki postopki priprave kruha iz tatarske ajde vplivajo na vsebnost, razpoložljivost in učinkovitost flavonoidov v ajdovem kruhu. Ajdo je zelo pogosto uporabljajo v jedeh na Japonskem, na Kitajskem, Koreji, v Italiji, v Franciji, Sloveniji. Navadna ajda in tatarska ajda, sta rastlini primerni za pripravo živil z dobro funkcijsko vrednostjo in lastnostmi ugodnimi za zdravje. Ugotovljeno je bilo, da različni tehnološki postopki, kot so hidrotermična obdelava zrnja, mlečnokislinska fermentacija, priprava testa in peka, vplivajo na dostopnost in spremembe v vsebnosti flavonoidov, rutina in kvercetina in antioksidativno aktivnost kislih kruhov in prehranskih izdelkov pripravljenih iz ajdove moke . Ključne besede: navadna ajda, tatarska ajda, kruhi s kislim testom, rutin, kvercetin, flavonoidi, UV absorbirajoče snovi

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 Evaluation of a Handheld Gluten Detection Device

2018 ◽  
Vol 81 (10) ◽  
pp. 1723-1728 ◽  
Author(s):  
STEVE L. TAYLOR ◽  
JULIE A. NORDLEE ◽  
SHYAMALI JAYASENA ◽  
JOSEPH L. BAUMERT
Keyword(s):  
Ice Cream ◽  
Weight Basis ◽  
Processed Foods ◽  
Gluten Free ◽  
Specific Enzyme ◽  
Different Types ◽  
Food Matrices ◽  
The One ◽  
Addition Level ◽  
Positive Results

ABSTRACT A portable, handheld gluten detection device, the Nima sensor, is now available for consumers wishing to determine if gluten is present in food. By U.S. regulation, gluten-free foods should contain <20 ppm of gluten. Thirteen gluten-free foods (muffins, three different types of bread, three different types of pasta, puffed corn snack, ice cream, meatballs, vinegar and oil salad dressing, oatmeal, and dark chocolate) were prepared; each food was spiked on a weight to weight basis with gluten levels of 0, 5, 10, 20, 30, 40, and 100 ppm before processing or preparation. Unprocessed and processed foods were tested with the handheld gluten sensor and by two gluten-specific enzyme-linked immunosorbent assays (ELISAs) on the basis of the R5 and G12 monoclonal antibodies, respectively. The portable gluten detection device detected gluten in all food types at the 30-ppm addition level, failing to detect gluten in only 5 (6.4%) of 78 subsamples. At the 20-ppm addition level, the portable gluten detection device failed to detect gluten in one type of pasta but detected gluten residues in 63 (87.5%) of 72 other subsamples. The device was able to detect gluten at the 10-ppm addition level in 9 of the 13 food matrices (41 of 54 subsamples, 75.9%) but not in the three types of pasta and the puffed corn snack. The gluten-sensing device did not perform reliably at the 5-ppm addition level in 11 of 13 food matrices (exceptions: ice cream and muffins). In contrast, the ELISA methods were highly reliable at gluten addition levels of ≥10 ppm in all food matrices. The portable gluten detection device yielded a low percentage of false-positive results (4 of 111, 3.6%) in these food matrices. Thus, this handheld portable gluten sensor performed reliably in the detection of gluten in foods having ≥20 ppm of added gluten with only 18 (5.9%) of 306 failures, if results of the one type of pasta are excluded. The device worked with greater reliability as the gluten levels in the foods increased.

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