食品加工および技術ジャーナル

概要

Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat

Shruti Pandey, Amudha Senthil and Kahkasha Fatema

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.