کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8881379 1624882 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality
ترجمه فارسی عنوان
مقایسه روش های پیش ژلاتین سازی بر ویژگی های فیزیکوشیمیایی، عملکردی و ساختاری آرد گندم تارتاری و کیفیت رشته
کلمات کلیدی
رشته فرنگی، پروتئین، حساس درجه ژلاتین شدن، ظرفیت هیدراتاسیون،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
The microstructural, physicochemical, nutritional, functional and protein structural properties of buckwheat flour as affected by different pregelatinization treatment including roasting, steaming, extrusion, boiling and microwave before milling were investigated. Scanning electron microscopy studies showed that flours treated by boiling and extrusion displayed more swollen and more compacted flour particles than raw, roasted and microwave treated flours. Native buckwheat flours displayed lower values of gelatinization degree, swelling power and hydration capacity than pretreated flours, while pretreated flours were darker and more reddish than native flour. Regarding the functional ingredients, native flours have more total flavonoid, rutin and content than quercetin treated flours with the exception of steaming and extrusion. The different pregelatinization treated buckwheat flours showed a remarkably decrease in their viscosities as revealed by rapid visco analyzer (RVA). Furthermore, the primary structure of buckwheat protein did no change with different pretreatments, whereas the extrusion treatment seemed to induce a conjugation between protein molecules. The pregelatinized buckwheat flours were also observed to have potential for producing high quality and functional noodles.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 80, March 2018, Pages 63-71
نویسندگان
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