Studies on production of whole-powder granules from Dattan soba (Fagopyrum tataricum) seed and its development in food processing for suppression of reduction in rutin content
2011
Yamaki, K. | Ohta, T. | Kono, S. | Nakano, A. | Sato, R. | Tanifuji, K. | Okumura, S.
We developed whole-powder granules containing high levels of the functional component, rutin from Dattan soba (Fagopyrum tataricum) seed. These granules were finer and exhibited higher viscosity than those obtained by the existing rolling process, using new machinery that simultaneously performs the functions of crushing and drying. Furthermore, dry-heat pretreatment of seed at 220degC for 30 min enabled considerable suppression against the reduction of rutin content in mixing during the production of soba noodle. This powder could also be used in the production of expanded crispy-textured snack foods containing high levels of rutin by extrusion cooking.
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