습열처리에 따른 쓴메밀 루틴의 내부 이동 현상 규명을 통한 루틴 강화 메밀면 개발 Development of rutin-enriched buckwheat noodles through elucidation of rutin migration in Tartary buckwheat grains during hydrothermal treatments원문보기
Tartary buckwheat (Fagopyrum spp.) is nutritionally superior to other cereal grains due to a variety of functional ingredients, specifically, rutin. However, the conversion of rutin into quercetin by rutin-degrading enzymes during buckwheat processing leads to a decrease in the rutin content and an ...
Tartary buckwheat (Fagopyrum spp.) is nutritionally superior to other cereal grains due to a variety of functional ingredients, specifically, rutin. However, the conversion of rutin into quercetin by rutin-degrading enzymes during buckwheat processing leads to a decrease in the rutin content and an increase in the bitter taste derived from quercetin. Therefore, although Tartary buckwheat has higher amounts of rutin than common buckwheat, its uses in processed foods are very limited. In this study, Tartary buckwheat grains were subjected to three different hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature). When the native and hydrothermally-treated buckwheat flours were incorporated into the noodle formulation, a higher rutin content was observed in the noodles prepared with hydrothermally-treated Tartary buckwheat flour (0.409%) than the ones that were produced with native common buckwheat flour (0.001%) for commercial purposes. Furthermore, the use of the hydrothermally-treated buckwheat flour produced noodles with greater extensibility and better sensory properties. This study can aid in giving the food industry more potential opportunities to produce new functional food products by preventing rutin loss during processing.
Tartary buckwheat (Fagopyrum spp.) is nutritionally superior to other cereal grains due to a variety of functional ingredients, specifically, rutin. However, the conversion of rutin into quercetin by rutin-degrading enzymes during buckwheat processing leads to a decrease in the rutin content and an increase in the bitter taste derived from quercetin. Therefore, although Tartary buckwheat has higher amounts of rutin than common buckwheat, its uses in processed foods are very limited. In this study, Tartary buckwheat grains were subjected to three different hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature). When the native and hydrothermally-treated buckwheat flours were incorporated into the noodle formulation, a higher rutin content was observed in the noodles prepared with hydrothermally-treated Tartary buckwheat flour (0.409%) than the ones that were produced with native common buckwheat flour (0.001%) for commercial purposes. Furthermore, the use of the hydrothermally-treated buckwheat flour produced noodles with greater extensibility and better sensory properties. This study can aid in giving the food industry more potential opportunities to produce new functional food products by preventing rutin loss during processing.
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