Ultrasound sonication effects on the pasting properties of buckwheat flour
Joanna Harasym , Urszula Kaim , Agnieszka Orkusz
AbstractBuckwheat (Fagopyrum esculentumMoench) is a non-cereal plant classified as a pseudocereal due to grain containing a significant amount of starch. As a naturally gluten-free plant, it is perfect raw material for the formulation of gluten-free products, although its specific taste and aroma can hinder its widespread usage. Although the specific aroma, which is especially pronounced after a thermal treatment, may restrict its application in food products, buckwheat flour can be used as a thickener in many semi-liquid products. However, high protein content, as well as the presence of other polysaccharides results in high viscosity of buckwheat flour gels.The main objective of this study was the assessment of the pasting properties of buckwheat flour made from hulled buckwheat grains subjected to ultrasound processing at 40 kHz in different solid:liquid ratios (1: 10, 1:5, 1:2.5).The ultrasound treatment was observed to have a different impact depending on the used solid:liquid ratio. The 1:10 ratio seemed to have no strong impact on flour pasting properties, while the 1:5 ratio increased, and the 1:2.5 ratio decreased peak viscosity. The final viscosity was the lowest in the sample with the 1:2.5 solid:liquid ratio. The breakdown and setback viscosity were similar for 1:10 and 1:2.5 samples, while the 1:5 ratio samples were highest and lowest, respectively. The pasting curves seemed to be flattened, indicating more stable vs. temperature changes behaviou
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