Combined effect of heat treatment and humidity on the total polyphenol content of tartary buckwheat whole flour

Andrea Brunori, Andrea Varga, Szedljak Ildikó, György Végvári

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Abstract

Minor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn.) grain is rich in flavonoids, the most important being represented by rutin, a compound possessing a high health value. When processing bakery products added with Tartary buckwheat whole flour, the key point is to prevent rutin from being hydrolysed to quercetin. In this view, a combination of heat treatment and controlled humidity level was applied for different lengths of time, in the attempt to deactivate the enzymes catalysing the reaction. Tartary buckwheat grain contains other polyphenols also capable to confer health properties. This class of compounds has been associated with the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, and osteoporosis. In this study it was observed how the physical treatments meant to preserve rutin would influence the overall content of polyphenols in Tartary buckwheat whole flour and dough.
Original languageEnglish
Pages (from-to)135 - 140
Number of pages6
JournalAnnals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Volume40
Issue number2
Publication statusPublished - 2016
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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