Naslov
INFLUENCE OF HIGH INTENSITY ULTRASOUND ON PHYSICAL PROPERTIES AND BIOACTIVE COMPONENTS OF BUCKWHEAT HULLS

Autori
Voučko, Bojana ; Novotni, Dubravka ; Buratović, Andrea ; Drakula, Saša ; Čukelj Mustač, Nikolina ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th international congress "Flour-bread '19" 12th croatian congerss of cereal technologists "Brašno- kruh '19" Book of abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivan ; Lončarić, Ante - Osijek : Grafika Osijek, 2019, 47-47

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
buckwheat hulls, by-product, high intensity ultrasound, water swelling, antioxidants

Sažetak
Buckwheat is a pseudocereal with growing popularity in the food industry due to its pleasing nutritive and sensory properties. Buckwheat hulls are a milling by-product of high antioxidant activity, consisting mainly of dietary fibre (91%). The aim of this work was to optimize high intensity ultrasound (HIU) treatment conditions of buckwheat hulls, to obtain buckwheat hulls with enhanced share of free total phenolic, flavonoid rutin, antioxidant activity, increased polyphenol oxidase activity, and water swelling capacity. Increased water swelling indicates improved capacity for reduction of blood cholesterol while polyphenol oxidise catalyses protein crosslinking and could therefore be beneficiary to formation of the protein network in gluten-free bakery products, and fibre enriched bakery products in general. Thirteen HIU treatments of 15 % water suspensions of buckwheat hulls were done according to a central composite design, using a 400 W processor at 100% amplitude and a 22 mm probe, by varying treatment times (5, 10 or 15 min) and initial sample temperatures (at 20, 45, or 70 °C), with 5 replications of the central point. Compared to the untreated sample, best HIU treatment was the one lasting 15 minutes with initial sample temperature 20°C. It caused a significant enlargement of the water swelling capacity (93%), enhancement of polyphenol oxidase activity (114%), and antioxidant capacity (DPPH test 47 %, FRAP test 26%) of buckwheat hulls. Amounts of total phenolics (180 GAE mg/100 g d.w.) and rutin (26 mg/100 g d.w.) were similar to ones found in whole buckwheat flour but remained unchanged after HIU.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA