Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat.

Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7.

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Abstract

Buckwheat (Fagopyrum esculentum) is a rich source of many bioactive components, which have been shown to provide various health benefits. In the present investigation, effect of hydrothermal treatment on the buckwheat seeds and changes in physico-chemical and functional properties (of husked and dehusked flours) were studied. Results revealed that, the protein content decreased as the duration of parboiling increased whereas crude lipid, fiber and ash content increased in both the husked and dehusked flours. It was also observed that the mineral content was higher for the husked as compared to dehusked flours. Hydrothermal processing increased swelling power and solubility. The product developed from the dehusked flour was preferred over the husked flour product.

Item Type:	Article
Uncontrolled Keywords:	Biscuits; Buckwheat flour; Cereal and grains; Dietary fiber; Textural profile analysis
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Grain Science and Technology Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Apr 2021 08:55
Last Modified:	09 Apr 2021 08:55
URI:	http://ir.cftri.res.in/id/eprint/14816

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