Influence of Extrusion on Dietary Fiber Profile and Bioactive Compound in Different Parts of Tatary Buckwheat (Fagopyrum tataricum)
2009
Kim, D.E., Kangwon National University, Chuncheon, Republic of Korea | Hong, S.Y., Kangwon National University, Samcheok, Republic of Korea | Kang, W.S., Kangwon National University, Chuncheon, Republic of Korea | Yu, C.Y., Kangwon National University, Chuncheon, Republic of Korea | Lee, B.G., Korea Energy Technology, Seoul, Republic of Korea | Chung, I.M., Konkuk University, Seoul, Republic of Korea | Lim, J.D., Kangwon National University, Samcheok, Republic of Korea
The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the content of bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat. WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control in different parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. The effect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion significantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treatment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increase in the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. This increase maybe why these compounds are released from cell wall by high shear processing under high temperature.
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