Ultrasound sonication effects on the pasting properties of buckwheat flour

Joanna Harasym , Urszula Kaim , Agnieszka Orkusz

Abstract

Buckwheat (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
Author Joanna Harasym (PE / DBFA)
Joanna Harasym,,
- Department of Biotechnology and Food Analysis
, Urszula Kaim (PE / DBFA)
Urszula Kaim,,
- Department of Biotechnology and Food Analysis
, Agnieszka Orkusz (PE / DBFA)
Agnieszka Orkusz,,
- Department of Biotechnology and Food Analysis
Pages49-54
Publication size in sheets0.5
Book Strelec Ivica, Jozinović Antun, Budzaki Sandra: Proceedings of the 10th International Congress Flour-Bread 2019 and 12th Croatian Congress of Cereal Technologists Brasno-Kruh 2019. Osijek, Croatia, June 11-14, 2019, Flour–Bread. Proceedings, 2020, Josip Juraj Strossmayer University of Osijek , 155 p.
Keywords in English buckwheat flour, ultrasound treatment, pasting properties
Languageen angielski
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Harasym_Kaim_Orkusz_Ultrasound_sonication_effects2020.pdf 538,98 KB
Score (nominal)5
Score sourcepublisherList
Citation count*
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UwagaThe project was supported by National Science Centre, Poland, through grant no. 2018/02/X/NZ9/01693. Agnieszka Orkusz thanks for the support of CREABIOECON Flagship InterTeam project of INTEREKON grant financed by the Ministry of Science and Higher Education in Poland under the programme "Regional Initiative of Excellence" 2019 - 2022 project number 015/RID/2018/19 total funding amount 10 721 040,00 PLN. Urszula Kaim thanks for the support of Young Researcher project of INTEREKON grant financed by the Ministry of Science and Higher Education in Poland under the programme "Regional Initiative of Excellence" 2019 - 2022 project number 015/RID/2018/19 total funding amount 10 721 040,00 PLN.
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