Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxid...

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Bibliographic Details
Published in:European food research & technology 2020-10, Vol.246 (10), p.2111-2117
Main Authors: Rachman, Adetiya, Chen, Lijie, Brennan, Margaret, Brennan, Charles
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Antioxidants
Biotechnology
Buckwheat
Chemistry
Chemistry and Materials Science
Digestibility
Food Science
Forestry
Gels
Glucose
Nutrient content
Nutritive value
Original Paper
Phenolic compounds
Phenols
Proteins
Scavenging
Starch
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Summary:This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-020-03560-6