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Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat.

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Relation http://ir.cftri.com/14816/
https://dx.doi.org/10.4172/2157-7110.1000461
 
Title Effect of Hydrothermal Treatment on the Nutritional and Functional
Properties of Husked and Dehusked Buckwheat.
 
Creator Shruti, Pandey
Amudha, Senthil
Kahkasha, Fatema
 
Subject 01 Dietary Fiber
21 Cereals
 
Description Buckwheat (Fagopyrum esculentum) is a rich source of many bioactive components, which have been shown to provide
various health benefits. In the present investigation, effect of hydrothermal treatment on the buckwheat seeds and changes in
physico-chemical and functional properties (of husked and dehusked flours) were studied. Results revealed that, the protein
content decreased as the duration of parboiling increased whereas crude lipid, fiber and ash content increased in both the husked
and dehusked flours. It was also observed that the mineral content was higher for the husked as compared to dehusked flours.
Hydrothermal processing increased swelling power and solubility. The product developed from the dehusked flour was preferred
over the husked flour product.
 
Date 2015
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14816/1/J%20Food%20Process%20Technol%202015%2C%2067.pdf
Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7.