Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

Joanna Harasym , Elena Satta , Urszula Kaim


The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the changes occurring in US-treated buckwheat grains regarding the structure-creating capacity, like water absorption, gelling, and pasting. The aim of this study is to the impact of US-treatment of buckwheat grains at 1:10, 1:5, and 1:2.5 solid: liquid ratio (in water). The particle size distribution, water absorption index (WAI), water solubility index (WSI), swelling power (SP), pasting characteristics, color, soluble, insoluble and total polyphenols content (SPC, IPC, TPC) and antioxidant activity (DPPH) were assessed in resulting flours. US-treatment caused specific agglomeration, resulting in bigger particles for 1:5, and 1:2.5 ratio treated samples, while higher dilution (1:10) increased smaller particle size fractions. The WAI and SP were the highest for the1:5 solid: liquid ratio sample, and the same sample revealed the highest peak viscosity, breakdown, and setback values. The ultrasound treatment increased the WSI, which was positively correlated with insoluble polyphenols content. The soluble polyphenols content decreased, and insoluble polyphenols content increased in all ultrasound treated samples. The DPPH scavenging activity remaining in grain after US treatment was lowered compared to the control sample. The relocation of pigments resulted in a redness and yellowish increase in all treated samples, while lightness was also increased but was most pronounced for a 1:10 ratio treated sample. The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour.
Author Joanna Harasym (PE / DBFA)
Joanna Harasym,,
- Department of Biotechnology and Food Analysis
, Elena Satta - University of Bologna (UNIBO)
Elena Satta,,
, Urszula Kaim (PE / DBFA)
Urszula Kaim,,
- Department of Biotechnology and Food Analysis
Journal seriesMolecules, ISSN 1420-3049, (N/A 100 pkt)
Issue year2020
Article number3012
Keywords in English grain; buckwheat; ultrasounds; grains; functional properties; pasting properties; DPPH; total polyphenols content
ASJC Classification1605 Organic Chemistry
Languageen angielski
Harasym_J_Satta_E_Kaim_U_Ultrasound_Treatment_of_Buckwheat.pdf 470,61 KB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.146; WoS Impact Factor: 2018 = 3.06 (2) - 2018=3.38 (5)
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UwagaThis research was funded by Narodowe Centrum Nauki, grant number 2018/02/X/NZ9/01693. Elena Satta thanks for University of Bologna for Erasmus+ internship grant. Urszula Kaim thanks for PROM internship from NAWA under the project PPI/PRO/2019/1/00049/U/00001.
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