The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

The effect of four soaking regimes: 5 °C/20 °C with/without changing of soaking water followed by oven-drying at 40 °C-70 °C on various characteristics of buckwheat-based products was evaluated. Soaking buckwheat groats, hazelnuts and prunes at 5 °C was more favourable to total phenolic content, quercetin level and significantly decreased Escherichia coli counts in comparison with those obtained at 20 °C. The highest contents of phenolic, flavonoid and antioxidant capacity were observed upon drying at 40 °C followed by its decrease with the increase in drying temperature. While quercetin content seemed to be unaffected by drying temperature, rutin content increased. A small but gradual increase of Maillard products was observed at 40 °C-60 °C followed by a steep rise at 70 °C. Total coliforms and E. coli counts increased to >6.0 log cfu/g in products dried at 40 °C but decreased below 1.0 log cfu/g when dried at 50 °C-70 °C.