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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #318824
Research Project: Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products

Location: Functional Foods Research

Title: Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Author
item CHO, YONG CHO - Sejong University
item BAE, IN YOUNG - Far East University
item Inglett, George
item LEE, SUYONG - Sejong University

Submitted to: Industrial Crops and Products
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/1/2014
Publication Date: 7/22/2014
Citation: Cho, Y.J., Bae, I.Y., Inglett, G.E., Lee, S. 2014. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products. Industrial Crops and Products. 61:211-216.

Interpretive Summary: This study found that tartary buckwheat bran, a by-product of buckwheat flour production, was utilized as a source of rutin. The extracted rutin-enriched material (REM) was used to fortify wheat-based foods. The rheological and antioxidant properties were characterized. REM contained a high content of rutin (29.6 g/100 g), compared to raw buckwheat bran (5.17 g/100 g). REM did not affect dough stability during mixing at room temperature. However, it reduced the thermo-mechanical properties of wheat flour in the dough system as well as the pasting parameters in the aqueous slurry during heating and cooling. When wheat flour was replaced with REM at 2, 4, and 6% in the formulation of wheat-based noodles, the products contained 0.28–1.35 g/100 g of rutin that was the recommended daily dose of rutin. Moreover, REM provided antioxidant properties for wheat-based products by enhancing the DPPH radical-scavenging activity, ferric reducing ability power, and ABTS radical-scavenging activity. This study is important for functional food applications.

Technical Abstract: Tartary buckwheat bran, a by-product of buckwheat flour production was utilized as a source of rutin, and the extracted rutin-enriched material (REM) was used to fortify wheat-based foods of which rheological and antioxidant properties were characterized. REM contained a high content of rutin (29.6 g/100 g),compared to raw buckwheat bran (5.17 g/100 g). REM did not affect dough stability during mixing at room temperature. However, it reduced the thermo-mechanical properties of wheat flour in the dough system as well as the pasting parameters in the aqueous slurry during heating and cooling. When wheat flour was replaced with REM at 2, 4, and 6% in the formulation of wheat-based noodles, the products contained 0.28–1.35 g/100 g of rutin, satisfying the recommended daily dose of rutin. Moreover, REM provided antioxidant properties for wheat-based products by enhancing the DPPH radical-scavenging activity, ferric reducing ability power, and ABTS radical-scavenging activity.