Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14816/
https://dx.doi.org/10.4172/2157-7110.1000461 |
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| Title |
Effect of Hydrothermal Treatment on the Nutritional and Functional
Properties of Husked and Dehusked Buckwheat.
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| Creator |
Shruti, Pandey
Amudha, Senthil Kahkasha, Fatema |
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| Subject |
01 Dietary Fiber
21 Cereals |
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| Description |
Buckwheat (Fagopyrum esculentum) is a rich source of many bioactive components, which have been shown to provide
various health benefits. In the present investigation, effect of hydrothermal treatment on the buckwheat seeds and changes in
physico-chemical and functional properties (of husked and dehusked flours) were studied. Results revealed that, the protein
content decreased as the duration of parboiling increased whereas crude lipid, fiber and ash content increased in both the husked
and dehusked flours. It was also observed that the mineral content was higher for the husked as compared to dehusked flours.
Hydrothermal processing increased swelling power and solubility. The product developed from the dehusked flour was preferred
over the husked flour product.
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| Date |
2015
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14816/1/J%20Food%20Process%20Technol%202015%2C%2067.pdf
Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7. |
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