Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder

Xu, Qinglian; Huang, Ruihan; Wang, Li; Xing, Yage; Hong, Liu; Wu, Lin; Che, Zhenming; Zhang, Ping

doi:10.1039/d1ra05093a

Cited by 16 publications

(8 citation statements)

References 42 publications

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“…Overall, UMF of smaller particle sizes was relatively brighter, and either more green or more blue in color. Importantly, since the color of a powder has a great influence on its processed products, a compound product of Tartary buckwheat may be more easily accepted by consumers because of its brightness [41].…”

Section: Color Difference Analysismentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

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Section: Color Difference Analysismentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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“…This result highlighted that the antioxidant capacity of the bagged sea buckthorn leaf tea was stronger than that of the loose sea buckthorn leaf tea ( p < .05). We speculate that this might be due to the higher degree of grinding tea leaves for bagged tea than that for loose sea buckthorn leaf tea; the degree of grind is positively correlated with antioxidant capacity (Q. Xu et al, 2021).…”

Section: Results and Disscussionmentioning

confidence: 99%

“…We speculate that this might be due to the higher degree of grinding tea leaves for bagged tea than that for loose sea buckthorn leaf tea; the degree of grind is positively correlated with antioxidant capacity (Q. Xu et al, 2021).…”

Section: Analysis Of Antioxidant Activitymentioning

confidence: 99%

Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (Hippophae rhamnoides L.) leaf tea

Qian

Yang

et al. 2022

Food Science & Nutrition

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Sea buckthorn (Hippophae rhamnoides L.), belonging to the Elaeagnaceae family, is a thorny deciduous shrub (Büyükokuroǧlu & Gülçin, 2009). Sea buckthorn is widely distributed in many countries, such as China, India, and Mongolia (Morikawa et al., 2015). It is a drought-tolerant and hardy plant that is used in land reclamation and farmland conservation (Li & Schroeder, 1996). Sea buckthorn berries have been used in traditional medicine for a long history. In the modern food industry, sea buckthorn berries can be processed into

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“…These results suggest that the TBDNs starch was difficult to digest, due to the substitution of TBBF. This might have been because TBBF contains more dietary fiber and polyphenols, which reduced the digestibility of the TBDNs [ 16 ]. Noodles with an eGI below 55 are considered a low GI food [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…Gluten dilution, physical hindrance, and a poor gluten network caused by competitive water absorption by buckwheat bran are the main factors responsible for the deterioration of noodle quality [ 15 ]. Current research has mainly focused on the influence of different treatments on the physicochemical properties of Tartary buckwheat bran [ 13 , 16 ]. In contrast, little attention had been paid to the effect of Tartary buckwheat bran on the starch digestibility of noodles.…”

Section: Introductionmentioning

confidence: 99%

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

Xue

Guo

Zhu

2022

Foods

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This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.

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Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder

Abstract: The effect of shear crushing, airflow comminution, and wet grinding on the physicochemical and antioxidant properties of Tartary buckwheat bran (TBB) powder was compared.

Cited by 16 publications

References 42 publications

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (Hippophae rhamnoides L.) leaf tea

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

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