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Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition.
Crassina, K. and Thanushree, M. P. and Stuti, Gupta and Aashitosh, A. Inamdar (2020) Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition. Journal of Food Science and Technology. ISSN 0022-1155
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Abstract
This study evaluates and compares the milled fractions of buckwheat (Fagopyrum esculentum) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.77 and 0.83%. The L* values were in the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four buckwheat grains. Water binding capacity and oil binding capacity showed an increasing pattern of fine flour > grits > bran > hull-1 whereas the swelling power exhibited a reverse trend. The maximum (20.03 ± 1.82%) and the minimum (3.19 ± 0.12%) protein content were found in bran and fine-flour fractions respectively. Highest starch content was detected in fine-flour (73.19 ± 2.00–76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00– 17.54 ± 2.36%) with no significant (p [0.05) difference between different samples. Fine-flour exhibited the lowest phytates content (0.59 ± 0.00–0.62 ± 0.01%) whereas bran has highest tannins (0.06 ± 0.03–1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food applications.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Buckwheat Milling fraction Functional properties Minerals Dietary fiber |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 04 Dec 2020 08:33 |
| Last Modified: | 04 Dec 2020 08:33 |
| URI: | http://ir.cftri.res.in/id/eprint/14698 |
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