The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Min Wang - One of the best experts on this subject based on the ideXlab platform.
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effect of milling method on the chemical composition and antioxidant capacity of tartary Buckwheat Flour
International Journal of Food Science and Technology, 2018Co-Authors: Fang Liu, Lijing Wang, Min WangAbstract:Tartary Buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling (UM), roller milling (RM), stone milling (SM) and wet milling (WM)) on the chemical composition and antioxidant capacity of Tartary Buckwheat Flour. UM had an important role in reducing the average particle size and in brightening the colour of Flour. SM and UM Flour exhibited the largest amounts of crude protein, fibre and minerals. WM Flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM Flour, SM Flour and RM Flour, whereas quercetin was the most abundant phenolic compound in WM Flour. UM Flour and SM Flour contained higher total phenolic content and antioxidant activity as compared with those of RM Flour and WM Flour.
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differences in physicochemical properties and in vitro digestibility between tartary Buckwheat Flour and starch modified by heat moisture treatment
Lwt - Food Science and Technology, 2017Co-Authors: Yao Xiao, Hang Liu, Ting Wei, Jing Shen, Min WangAbstract:Abstract Native tartary Buckwheat starch (NTBS) and native tartary Buckwheat Flour (NTBF) were modified by heat-moisture treatment (HMT) with different moisture levels (200, 250, 300, and 350 g/kg) to investigate the effect of HMT on their physicochemical properties and in vitro digestibility. Compared to native samples. The onset, peak, conclusion temperatures of HMT-modified samples increased, while the pasting viscosities, enthalpy decreased. After HMT, the gel hardness of starch and Flour decreased by 262 and 62.1 g, respectively. But the slowly digestible starch (SDS) content of starch and Flour increased by 71.3 and 27 g/kg, respectively, meanwhile the resistant starch (RS) content of starch and Flour increased by 23.8 and 41 g/kg, respectively. HMT did not change the A type crystalline pattern of NTBS and NTBF, but the relative crystallinity of NTBS and NTBF increased by 16% and 7%, respectively. HMT had a far greater effect on morphology and pasting properties on Flour than on starch. The granule morphology was noticeably changed by HMT, HMT created more cavities and holes on the surface of HMT Flours than HMT starches. The results showed that HMT greatly modified the physicochemical properties and in vitro digestibility of NTBS and NTBF to expand their application range.
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comparison of tartary Buckwheat Flour and sprouts steamed bread in quality and antioxidant property
Journal of Food Quality, 2014Co-Authors: Qinghan Gao, Xudan Guo, Min WangAbstract:The quality attributes of tartary Buckwheat sprouts (TBS) steamed bread including proximate composition, total phenolics, flavonoids and gamma-aminobutyric acid content, in vitro antioxidant activity, textural and sensory qualities were compared with the treatment substituted with tartary Buckwheat Flour (TBF) at three formulas. Chemical analyses indicated that increased amounts of TBS in the dough formulation significantly enhanced the functional properties of the final products, obviously higher than TBF-enriched bread. The data of liquid chromatography revealed that protocatechuic acid and quercetin concentration served as the dominant bioactive components in the additional steamed bread. In comparison, TBF steamed bread exhibited greater protein and fat content, as well as better textural qualities and more satisfying taste. Our study indicates that TBF and TBS are both feasible gluten-free materials to enhance the nutritive properties in steamed bread making, while the optimal formulation of steamed bread is supplemented with 8% TBS when considering its sensory acceptability and antioxidant properties. Practical Applications This paper reports the findings associated with the feasible use of tartary Buckwheat sprouts (TBS) as an addition in Chinese steamed bread formulation. The optimal adding proportion is 8% with comprehensive consideration of the functionality of the steamed bread and the acceptability of consumers. The TBS steamed bread with higher bioactive compounds and functional value relative to the whole wheat Flour and the tartary Buckwheat Flour steamed bread possesses a board market prospect and the potential application for the baking industry.
Guangzhong Luan - One of the best experts on this subject based on the ideXlab platform.
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effects of different milling methods on physicochemical properties of common Buckwheat Flour
Lwt - Food Science and Technology, 2018Co-Authors: Jincheng Chen, Huaxing Sun, Yanqiu Yuan, Yuzhao Teng, Mo Yang, Kaori Fujita, Eizo Tatsumi, Guangzhong LuanAbstract:Abstract Physicochemical properties of common Buckwheat Flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different milling methods on physicochemical properties of common Buckwheat Flour. The results showed that WMBF had lower average particle size and damaged starch content than other samples. Scanning electron microscopy (SEM) observations showed that WMBF had more intact granular structures compared to UGBF and SMBF. The bulk densities of UGBF and SMBF increased as the particle size decreased, whereas WMBF exhibited a reverse trend according to bulk density analysis. Wet-milling method caused a significant lowering of the total flavonoid content. Colour measurements revealed that WMBF exhibited higher L* value compared to other samples. Differential scanning calorimeter (DSC) analysis showed that WMBF had significantly lower Tp but higher ΔH compared to UGBF and SMBF. Rapid Visco Analyzer (RVA) measurements showed that the suspension viscosity of SMBF and WMBF was higher than UGBF. Furthermore, among different Buckwheat Flour, WMBF showed the highest water absorption index (WAI) value and swelling power (SP) value but the lowest water solubility index (WSI) value and water binding capacity (WBC) value.
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comparison of pregelatinization methods on physicochemical functional and structural properties of tartary Buckwheat Flour and noodle quality
Journal of Cereal Science, 2018Co-Authors: Xiaojing Sun, Kaori Fujita, Eizo Tatsumi, Xingjie Zhou, Guangzhong LuanAbstract:Abstract The microstructural, physicochemical, nutritional, functional and protein structural properties of Buckwheat Flour as affected by different pregelatinization treatment including roasting, steaming, extrusion, boiling and microwave before milling were investigated. Scanning electron microscopy studies showed that Flours treated by boiling and extrusion displayed more swollen and more compacted Flour particles than raw, roasted and microwave treated Flours. Native Buckwheat Flours displayed lower values of gelatinization degree, swelling power and hydration capacity than pretreated Flours, while pretreated Flours were darker and more reddish than native Flour. Regarding the functional ingredients, native Flours have more total flavonoid, rutin and content than quercetin treated Flours with the exception of steaming and extrusion. The different pregelatinization treated Buckwheat Flours showed a remarkably decrease in their viscosities as revealed by rapid visco analyzer (RVA). Furthermore, the primary structure of Buckwheat protein did no change with different pretreatments, whereas the extrusion treatment seemed to induce a conjugation between protein molecules. The pregelatinized Buckwheat Flours were also observed to have potential for producing high quality and functional noodles.
Aruna Sharma - One of the best experts on this subject based on the ideXlab platform.
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gluten free biscuits prepared from Buckwheat Flour by incorporation of various gums physicochemical and sensory properties
Lwt - Food Science and Technology, 2015Co-Authors: Maninder Kaur, Amitpal Arora, Kawaljit Singh Sandhu, Aruna SharmaAbstract:Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of difficulty in creating them and these are very much required for people suffering from celiac disease or for those intolerant or allergic to gluten. Buckwheat Flour (BWF) was chosen as a gluten free source as this has been reported to have various polyphenolic compounds with antioxidant activity resulting in health benefits. Quality properties of BWF were compared with refined wheat Flour (WF) and gums (guar gum, gum acacia, xanthan and gum tragacanth) were added in the concentration of 1 g/100 g to BWF. Incorporation of gums to BWF significantly (p < 0.05) affected various quality properties like water absorption capacity, oil absorption capacity and emulsion activity. Biscuits prepared from BWF incorporated with gums were observed to have higher moisture content, diameter, thickness, weight and decreased fracture strength. Skilled panelists evaluated the sensory quality of the biscuits using nine point hedonic scale. Panelists rated the biscuits prepared from WF with best quality and those prepared from BWF with the lowest sensorial scores. The incorporation of gums to BWF however improved the sensory scores. Among the gums, addition of xanthan gum resulted in significant improvement in biscuit color, appearance, flavor and overall acceptability.
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gluten free biscuits prepared from Buckwheat Flour by incorporation of various gums physicochemical and sensory properties
Lwt - Food Science and Technology, 2015Co-Authors: Maninder Kaur, Amitpal Arora, Kawaljit Singh Sandhu, Aruna SharmaAbstract:Abstract Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of difficulty in creating them and these are very much required for people suffering from celiac disease or for those intolerant or allergic to gluten. Buckwheat Flour (BWF) was chosen as a gluten free source as this has been reported to have various polyphenolic compounds with antioxidant activity resulting in health benefits. Quality properties of BWF were compared with refined wheat Flour (WF) and gums (guar gum, gum acacia, xanthan and gum tragacanth) were added in the concentration of 1 g/100 g to BWF. Incorporation of gums to BWF significantly (p
Nermin Bilgicli - One of the best experts on this subject based on the ideXlab platform.
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effects of Buckwheat fagopyrum esculentum moench milling products transglutaminase and sodium stearoyl 2 lactylate on bread properties
Journal of Food Processing and Preservation, 2013Co-Authors: Mahmut Hayali Atalay, Nermin Bilgicli, Adem Elgun, Mustafa Kurşat DemirAbstract:Buckwheat milling products (white Flour, whole Flour and bran) were replaced with wheat Flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 × 4) × 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, Buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white Buckwheat Flour or whole Buckwheat Flour showed similar or superior sensory bread properties compared with the control prepared with wheat Flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole Buckwheat Flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of Buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.
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enrichment of gluten free cakes with lupin lupinus albus l or Buckwheat fagopyrum esculentum m Flours
International Journal of Food Sciences and Nutrition, 2011Co-Authors: Hacer Levent, Nermin BilgicliAbstract:In the present study, the effect of debittered lupin Flour (LF) and whole Buckwheat Flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice Flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.
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enrichment of gluten free tarhana with Buckwheat Flour
International Journal of Food Sciences and Nutrition, 2009Co-Authors: Nermin BilgicliAbstract:Tarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat Flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with Buckwheat Flour (BWF), rice Flour and corn starch. Control tarhana was made of wheat Flour. In gluten-free formulations, instead of wheat Flour, 40% BWF, 30% rice Flour and 30% corn starch in the first formulation and 60% BWF, 20% rice Flour and 20% corn starch in the second formulation were handled. BWF substitution at a 60% level increased the ash and fat contents of tarhana samples, but affected the lightness value of the samples negatively. Potassium, magnesium and phosphorus contents of the gluten-free tarhana increased significantly (P <0.05) with increasing amount of BWF in the formulation. Sensory evaluation showed that BWF addition resulted in changes in consistency, taste, sourness and grittiness. Tarhana containing 40% B...
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effect of Buckwheat Flour on cooking quality and some chemical antinutritional and sensory properties of eriste turkish noodle
International Journal of Food Sciences and Nutrition, 2009Co-Authors: Nermin BilgicliAbstract:In this study, wheat Flour used in eriste production was replaced with whole Buckwheat Flour (BWF) up to a 40% level to improve the nutritional properties of eriste. The chemical composition, phytic acid content, color values, cooking quality and sensory properties of eriste samples were determined. High levels of BWF in eriste formulation increased the ash, cellulose and fat content when compared with a control made by wheat Flour. The 40% BWF supplementation instead of wheat Flour decreased the starch content from 65.4% to 58.4%. Increasing the BWF level in the eriste sample resulted in an expected increase (P<0.05) in the phytic acid content and potassium, magnesium and phosphorus amounts. Significant decreases were observed in water uptake and volume increase values with BWF addition levels over 20%. BWF gave darker eriste samples in color. eriste containing BWF up to a 25% level were appreciated by the panelists, especially in terms of overall acceptability.
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effect of Buckwheat Flour on chemical and functional properties of tarhana
Lwt - Food Science and Technology, 2009Co-Authors: Nermin BilgicliAbstract:Abstract Tarhana was supplemented with Buckwheat Flour (BWF) to improve its nutritional value and functional properties. Some physical, chemical, functional and sensory properties of tarhanas containing BWF (20%, 40%, 60% 80% and 100%) were determined and compared with the control sample. Fermentation loss of tarhana varied between 9.06% and 23.27%. Ash, protein, fat and cellulose contents of the tarhana increased with high BWF addition levels. The high phytic acid content (1565 mg/100 g) of BWF decreased up to 98.7% proportion during the tarhana process. As the BWF addition level increased, K, Mg and P contents of tarhana increased significantly ( p p
Darryl M Small - One of the best experts on this subject based on the ideXlab platform.
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quality and antioxidant properties of instant noodles enhanced with common Buckwheat Flour
Journal of Cereal Science, 2013Co-Authors: Ailing Choy, Paul D Morrison, Jeff Hughes, Philip J Marriott, Darryl M SmallAbstract:Abstract The objective of this study was to investigate the feasibility of incorporating common Buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's Flours were used to evaluate the effects of varying Buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS Flour produced softer texture whereas there was minimal effect for Baker's Flour when Buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of Buckwheat for both Flours. Fat uptake for noodle samples made from AS Flour was only marginally affected, but increased for Baker's Flour, when higher levels of Buckwheat Flour were added. The antioxidant rutin was detected in noodles made from both wheat Flours, generally increasing with % Buckwheat Flour added. These findings indicate that the incorporation of 20% Buckwheat into the formulation can be used to enhance the quality of instant noodles.
