Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Abstract

Summary Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling (UM), roller milling (RM), stone milling (SM) and wet milling (WM)) on the chemical composition and antioxidant capacity of Tartary buckwheat flour. UM had an important role in reducing the average particle size and in brightening the colour of flour. SM and UM flour exhibited the largest amounts of crude protein, fibre and minerals. WM flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM flour, SM flour and RM flour, whereas quercetin was the most abundant phenolic compound in WM flour. UM flour and SM flour contained higher total phenolic content and antioxidant activity as compared with those of RM flour and WM flour.

Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods

“…The phenolic compounds present in the plant‐based foods have been proposed as food supplements for the management of type 2 diabetes mellitus due to their promising antioxidant and hypoglycemic effect reported in various in vitro, in vivo researches and clincial trials (Lin et al, ). The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, ), lettuce waste flour (Plazzotta, Sillani, & Manzocco, ), pomegranate peel extract chewing gum (Palabiyik et al, ), jambolan (Singh, Singh, Kaur, & Singh, ), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, ) may suggest the role of plant‐based foods in human health.…”

“…The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, 2018), lettuce waste flour (Plazzotta, Sillani, & Manzocco, 2018), pomegranate peel extract chewing gum (Palabiyik et al, 2018), jambolan (Singh, Singh, Kaur, & Singh, 2018), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, 2018) may suggest the role of plant-based foods in human health.…”

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

“…Milling techniques used in the food industry employ mechanical force to break the grains into smaller fragments or fine particles. [15]. Previous studies reported the use of roller milling process in dehulled whole buckwheat to obtain a flour and the separation of this flour into various fractions from outer to inner parts [2,16].…”

Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour

“…TA B L E 3 Dough farinograph property of flour mixture bound phenolics into free forms (Kim et al, 2013), therefore conducing to higher extractability of phenolics (including flavonoids) after thermal extrusion. 403.5~895.9 mg/100 g in dry-milled tartary buckwheat flour (Liu et al, 2018). In this study, noodles making process evoked a 20~80…”