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

• A by-product of buckwheat flour production (bran) was utilized as a source of rutin.
• A rutin-enriched material (REM, 29.6% rutin) was prepared from tartary buckwheat bran.
• REM wheat-based products contained more than the recommended daily dose of rutin.
• REM produced wheat-based products with a soft texture.
• The antioxidant activities of wheat-based products were significantly enhanced by REM.

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.