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

Joanna Harasym,Elena Satta,Urszula Kaim

doi:10.3390/molecules25133012

Joanna Harasym, Elena Satta + Show 1 more

Open Access

https://doi.org/10.3390/molecules25133012

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Abstract

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.

Highlights

The exploitation of ultrasounds as a form of energy transfer is rising in the food industry, especially in processing techniques susceptible to temperature, and ultrasonication is considered an emerging and promising processing method
The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour
Samples of buckwheat grain were exposed in distilled water using different solid:liquid ratio as follows—1:10, 1:5, and 1:2.5

Summary

Introduction

The exploitation of ultrasounds as a form of energy transfer is rising in the food industry, especially in processing techniques susceptible to temperature, and ultrasonication is considered an emerging and promising processing method. The ultrasound-assisted treatment (UST) provides physical, chemical, and biochemical modifications in food matrix components via liquids (by cavitation effects), and gases (by acoustic pressure) contained [1]. The UST results in a range of distinct benefits, like improving the techno-functional properties of food raw materials or enhancing the efficacy of processing conditions. The complexity of processed matrices is revealed by a whole spectrum of results obtained by UST, which is often very contrary due to different processing parameters like power, frequency, or the time of UST [3]. The main food macro-polymers like proteins, starch constituents, or fiber, respond to UST

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