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Effect of subcritical water flash release processing on buckwheat flour properties
Benjamin Plumier1,2, James A Kenar1, Frederick C Felker1
1US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA.
Journal of the Science of Food and Agriculture
|December 21, 2022
Summary
Subcritical water flash (SCWF) processing enhances buckwheat flour's accessibility to bioactive components. This modification improves protein content and water-holding capacity, creating novel food ingredients.
Area of Science:
- Food Science and Technology
- Biotechnology
- Nutritional Science
Background:
- Buckwheat (Fagopyrum esculentum) is rich in valuable bioactive compounds.
- These compounds are often entrapped within cellular structures, limiting their bioavailability.
- Hydrothermal modification using subcritical water flash (SCWF) processing offers a potential solution.
Purpose of the Study:
- To investigate the impact of SCWF processing parameters on buckwheat flour.
- To analyze alterations in the flour's structure, physicochemical, and functional properties.
- To assess the accessibility of bioactive components after SCWF treatment.
Main Methods:
- Buckwheat flour was treated using subcritical water flash (SCWF) at varying temperatures (120-160°C) and hold times (0-30 min).
- Structural, physicochemical (phenolic content, fiber, protein), and functional (water-holding capacity) properties were analyzed.
- Comparisons were made between raw and SCWF-modified buckwheat flour.
Main Results:
- SCWF processing altered flour color and disrupted starch granular structure.
- Total phenolic content increased at 160°C for 30 min, with corresponding antioxidant activity.
- Protein content increased significantly (70-109%), indicating enhanced accessibility, and water-holding capacity improved, especially at 120°C.
Conclusions:
- SCWF processing effectively modifies buckwheat flour's composition and functionality based on reaction conditions.
- The treatment enhances the accessibility of cellular components, leading to improved nutritional and functional properties.
- SCWF-modified buckwheat flour serves as a promising ingredient for functional foods with potential health benefits.
