Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

X, Sun; Li, Wenhao; Hu, Yayun; Zhou, Xingjie; Ji, Miaomiao; Yu, Didi; Fujita, Kaori; Tatsumi, Eizo; Luan, Guangzhong

doi:10.1016/j.jcs.2018.01.016

Cited by 83 publications

(56 citation statements)

References 27 publications

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“…Teas are produced and heavily consumed in Asian countries. There are various tea processing methods, but pan‐roasting and steaming are two of the major ones (Sun et al., ). The processing and extraction methods may directly affect the chemical composition of the tea.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Islam

Lee

2019

Journal of Food Science

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Barley sprouts and wheat sprouts have received much interest as functional foods in many countries. In this study, the effects of heat processing and extraction temperature on the bioactive components and antioxidative properties were examined in barley and wheat sprout teas. Both barley and wheat sprout teas were processed with two different methods (steaming or pan‐roasting). Crude protein was increased, and moisture content was the lowest, in the roasted barley and wheat sprout teas. Total phenolics content and flavonoid contents were significantly higher in the roasted teas than in the steamed teas. Vitamin C content was the highest after an extraction temperature of 55 °C (24.05 mg/mL) in the roasted wheat sprout tea. Both roasted barley and wheat sprout teas exhibited the most antioxidative effects in vitro, demonstrated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging and nitrite‐scavenging activities. Therefore, the roasting method can be considered an appropriate technique for the production of barley and wheat sprout teas. Practical Application Barley and wheat sprouts have received much attention in recent years as functional food materials in many countries and can be consumed as a form of tea. Heat processing methods such as steaming and roasting were applied and compared to increase the bioactive components and antioxidative activity in barley and wheat sprout teas. We found that roasting showed higher bioactive components and antioxidative activity than steaming in both barley and wheat sprout teas. In addition, wheat sprouts tea showed better bioactive components and antioxidative activity compared with the barley sprout tea.

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Section: Introductionmentioning

confidence: 99%

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Islam

Lee

2019

Journal of Food Science

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“…Tartary buckwheat (TB, Fagopyrum esculentum) is widely utilized in the food industry as a major ingredient in breads, spaghetti, macaroni, noodles, and gels [1][2][3]. TB is a good source of the polyphenol compound rutin, which contributes to antioxidant, anti-inflammatory, anticancer, and antithrombotic activity [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Jin

Choi

2019

Foods

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Tartary buckwheat (Fagopyrum esculentum) is widely used in the food industry due to its functionality, which is related to its high rutin content. However, rutin is easily converted into quercetin by an endogenous enzyme during processing, resulting in a bitter taste. In this study, rutin-enriched Tartary buckwheat flour extracts (TBFEs) were obtained by hydrothermal treatments (autoclaving, boiling, and steaming), and their antioxidant activity was evaluated in human intestinal cells. The intestinal absorption of the hydrothermally treated TBFEs was also investigated using in vitro models of intestinal barriers and an ex vivo model of intestinal absorption. The results demonstrated that all of the hydrothermally treated TBFEs had increased rutin, total polyphenol, and total flavonoid contents, which enhance the in vitro and intracellular radical scavenging activities. Antioxidant enzyme activity, cellular uptake efficiency, in vitro intestinal transport efficacy, and ex vivo intestinal absorption of the hydrothermally treated TBFEs were also enhanced compared with those of native TBFE or standard rutin. These findings suggest the promising potential of hydrothermally treated TBFEs for a wide range of applications in the functional food industry.

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“…Viscosity profiles were measured using a Rapid Visco Analyser (Super 3; Newport Scientific, Warriewood, Australia) following the procedure of the American Association of Cereal Chemists [23].…”

Section: Quality Traitsmentioning

confidence: 99%

Genome-wide association mapping for agronomic and quality traits in foxtail millet

Lou

Chen

Liu

et al. 2019

Preprint

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Background: Foxtail millet [Setaria italica (L.) P. Beauv.] is a particularly important cereal and fodder crop in arid and semi-arid regions. The genomic variation and alleles underpinning agronomic and quality traits are important for foxtail millet improvement. To better understand the diversity of foxtail millet and facilitate the genetic dissection of its agronomic and quality traits, we used high-quality single nucleotide polymorphisms (SNPs) to perform a genome-wide association study (GWAS). Results: Using genotyping-by-sequencing, 107 foxtail millet accessions were sequenced, and further analysis revealed 72,181 high-quality SNPs, of which 53 were significantly associated with 15 agronomic and quality traits. These SNPs were distributed across the nine chromosomes of foxtail millet; 44 were located in intergenic regions, whereas one and eight SNPs were located in exon and intron regions, respectively. The GWAS revealed that 28 SNPs were associated with a single trait. Conclusions: For some of the significant SNPs, favourable genotypes showed pyramiding effects for several traits. The 53 loci identified in this study will therefore be useful for breeding programs aimed at foxtail millet improvement.

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Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Cited by 83 publications

References 27 publications

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Genome-wide association mapping for agronomic and quality traits in foxtail millet

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