Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production

Tolaini, Valentina; Fiore, Antonella Del; Nobili, Chiara; Presenti, Ombretta; Rossi, P.; Procacci, Silvia; Vitali, Fabio; Brunori, Andrea

doi:10.1016/j.aaspro.2016.02.043

Cited by 20 publications

(17 citation statements)

References 13 publications

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“…Tartary buckwheat ( Fagopyrum tataricum Gaertn.) is a widely distributed crop throughout the high‐altitude and mountainous areas of southwestern China (Tolaini et al., ). Tartary buckwheat is a major source of natural carbohydrates, protein, polyphenols, and vitamins (Zhu, ).…”

Section: Introductionmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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Section: Introductionmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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“…Despite of reducing the popularity, buckwheat has important sustainable aspects as economic, agronomic and nutritional. The cultivation of buckwheat has some advantages as: quick cover (the plants quickly cover the soil and act as a weed suppressor); grows very well in poor soils; quick regrow after mowing; soil conditioner and important sources of nectar [2,3], among the highest yield of honey [1]. The buckwheat plants need only half of the water consumed by soy plant.…”

Section: Introductionmentioning

confidence: 99%

Buckwheat, Sustainable Ingredient for Bread Baking: Rheological and Technological Investigation

Ognean¹,

Ognean²,

Damian³

2017

Management of Sustainable Development

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Buckwheat is a plant with high sustainable potential. The sustainable agronomical potential is demonstrated by a very long and continuously cultivation, especially in Asia and Eastern Europe. Buckwheat could be found in a high number of traditional recipes and contribute to the health of populations through theirs high content of fibres, high quality proteins and many functional ingredients as antioxidants. In Romania buckwheat it is consumed in reduced quantity but could be used to formulate some functional food which could contribute to the population’s health and baking industry sustainability. We investigated the effects of replacement of wheat flour with 10%, 20% and 30% buckwheat flour. We evaluated the rheology and bread characteristics. At low level of wheat flour replacement positive effects could be observed but at 30% replacement of wheat flour the dough rheology and bread characteristics were severely affected. The taste and specific volume were most affected. We consider that buckwheat has a real potential to be use in the formulation of functional food and is a sustainable ingredient for bread baking.

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“…Tartary buckwheat can be a good supplement of wheat flour because there is a higher level of biological value, net protein utilization, and utilizable protein compared with wheat flour . There are many Tartary buckwheat incorporated products including cookies, bread, beer, pasta, and noodles, which not only benefit human's health but also have optimal processing characteristics . The properties of Tartary buckwheat noodles have intrigued researchers in recent years.…”

Section: Introductionmentioning

confidence: 99%

“…[16] There are many Tartary buckwheat incorporated products including cookies, bread, beer, pasta, and noodles, which not only benefit human's health but also have optimal processing characteristics. [17][18][19] The properties of Tartary buckwheat noodles have intrigued researchers in recent years. Korea, Japan, and China are the three main countries producing buckwheat and research has shown that such noodles may have positive effects on preventing high blood pressure and increasing blood circulation in human body due to the valuable flavonoid rutin in buckwheat other than wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

et al. 2019

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The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starch digestion, of noodles are investigated. Incorporation of TBF significantly changes the physical character of noodles. As TBF levels increase in noodles, the color of dough sheet become darker and noodle texture is affected deleteriously. Starch gelatinization temperature increases with TBF inclusion, and the relaxation time by low‐field nuclear magnetic resonance (LF‐NMR) system (including T21, T22, and T23) decreases due to the close combination of water with macromolecule such as protein and starch. Near‐infrared reflectance spectroscopy (NIRS) results in all of the cooked noodles show that both energy, and protein content, decrease significantly. Compared with noodles without substitution, TBF noodles reduce the production of reducing sugar released during an in vitro starch digestion. These findings suggest that incorporation of TBF in noodles could improve noodle nutrition but care is required to ensure appropriate textural characteristics are maintained.

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Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production

Cited by 20 publications

References 13 publications

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Buckwheat, Sustainable Ingredient for Bread Baking: Rheological and Technological Investigation

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

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