کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8891243 1628507 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of different milling methods on physicochemical properties of common buckwheat flour
ترجمه فارسی عنوان
اثر روش های مختلف فرزکاری بر خواص فیزیکی و شیمیایی آرد گندم
کلمات کلیدی
روش فرزکاری، خصوصیات فیزیکوشیمیایی، آرد گندم سیاه معمولی، اندازه ذرات، نشاسته آسیب دیده،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Physicochemical properties of common buckwheat flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different milling methods on physicochemical properties of common buckwheat flour. The results showed that WMBF had lower average particle size and damaged starch content than other samples. Scanning electron microscopy (SEM) observations showed that WMBF had more intact granular structures compared to UGBF and SMBF. The bulk densities of UGBF and SMBF increased as the particle size decreased, whereas WMBF exhibited a reverse trend according to bulk density analysis. Wet-milling method caused a significant lowering of the total flavonoid content. Colour measurements revealed that WMBF exhibited higher L* value compared to other samples. Differential scanning calorimeter (DSC) analysis showed that WMBF had significantly lower Tp but higher ΔH compared to UGBF and SMBF. Rapid Visco Analyzer (RVA) measurements showed that the suspension viscosity of SMBF and WMBF was higher than UGBF. Furthermore, among different buckwheat flour, WMBF showed the highest water absorption index (WAI) value and swelling power (SP) value but the lowest water solubility index (WSI) value and water binding capacity (WBC) value.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 220-226
نویسندگان
, , , , , , , , , , , ,