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 productsAuthor
CHO, YONG CHO - Sejong University | |
BAE, IN YOUNG - Far East University | |
Inglett, George | |
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. |