[Integrity of polyphenol compounds in micronized buckwheat flocks]
2008
Neborskaya, N.G. | Vloshchinskij, P.E., Siberia Univ. of Consumer Cooperation, Novosibirsk (Russian Federation)
The investigation tasks cover: developing technology of culinary products from micronized buckwheat flocks (MBF), analyzing the content of polyphenol antioxidants (PPA) in buckwheat groats (BG) and MBF, as well as culinary products from them (gruels). The traditional technology (cooking) for MBF is not acceptable as it results in the destruction of the structure and worsening the organoleptic qualities. Therefore, their functional and technological properties were studied: the moisture absorption rate was estimated with regard to the observation time; the organoleptic qualities were determined under various water duties, as well as the relationship between the MBF moisture absorption degree and temperature and water duty. It is shown that for achieving culinary readiness of MBF it is sufficient to brew with boiled water at temperature 95 deg C and to leave for 5-10 minutes as for PPA contained in buckwheat in great quantities, it is noted their content reduces 1.5 times by miconization compared to BG, however, the proposed technology allows increasing 1.5 times their content in a finished product compared to a gruel cooked from BG by the traditional technology. Thus, 100 g gruel made from MBF contain about 8% of daily PPA requirement allowing relating this culinary product from MBF to functional foods
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