Addition Of Buckwheat Research Articles

Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread

Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread

Can some food/medicinal plants directly affect porcine ovarian granulosa cells and mitigate the toxic effect of toluene?

The action of buckwheat, rooibos and vitex on healthy female reproductive systems, as well as their ability to mitigate the reproductive toxicity of environmental contaminant toluene have not yet been examined. We analysed the influence of toluene (0, 10, 100 or 1000 ng/mL) with and without these plant extracts (10 μg/mL) on cultured porcine ovarian granulosa cells. Cell viability, proliferation (PCNA accumulation), apoptosis (accumulation of bax) and release of progesterone (P) and oestradiol (E) were measured. Toluene reduced ovarian cell viability and proliferation, increased apoptosis and suppressed E but not P release. Plant extracts, given alone, were also able to directly suppress some ovarian cell functions. The addition of buckwheat promoted toluene action on cell viability, proliferation and P release, but it did not modify other toluene effects. Rooibos mitigated toluene action on cell viability, proliferation and apoptosis but promoted its action on P and E. The addition of vitex mitigated all the tested toluene effects. These observations: (1) demonstrate the direct toxic influence of toluene on ovarian cells, (2) demonstrate the ability of food/medicinal plants to either promote or mitigate toluene effects and (3) suggest that vitex could be a natural protector against the suppressive effect of toluene on female reproduction.

Development of a mathematical model for predicting the quality of semi-smoked sausages made from second-grade beef

The article is devoted to the development of a mathematical model for predicting the quality of semi-smoked sausages from beef of the 2nd grade. The use of meat raw materials below 1st grade in the production of high quality sausages due to enrichment with new natural ingredients represents the relevance of the research. The use of enzymes and buckwheat flour in the production of meat products contributes to the improvement of the quality characteristics of the initial meat raw material, increasing the nutritional and biological value of finished products. The results showed that the addition of the enzyme "Protepsin" intensifies the processes of hydrolysis of proteins of connective tissues of beef, increases the moisture-binding ability of model minced meat. It was found that in model minced meat with the use of enzyme in the amount of pH reaches the optimum value in a shorter time. At addition of buckwheat flour the optimum value of moisture-binding capacity is established. The article shows that increasing the amount of buckwheat flour in the formulation of model minced meat more than 6 % leads to an increase in moisture-binding capacity, but at the same time organoleptic characteristics deteriorate significantly. The results obtained during the experiment showed that the enzyme «Protepsin» can be recommended to improve the functional and technological indicators of minced meat and ready semi-smoked sausages and accelerate the maturation process of raw materials. In this paper the object of the study is model minced beef minced meat of 2 grades, enzyme «Protepsin», buckwheat flour.

Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour

Buckwheat is a good source of dietary fibre, protein and minerals, which has many beneficial effects on human health. However, previous research has illustrated that the addition of buckwheat has detrimental effects on the dough rheology and final products quality. Thus, the objective of this study was to investigate the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough incorporated with buckwheat flour. The mixing property of dough was measured by using a DoughLAB. The results indicated that the addition of single enzyme decreased water absorption, development time, stability, extensibility and stickiness, whereas increased softening, MTI and resistance to extension. Compared to the single enzyme, the enzyme compositions showed lower development time, water absorption and stability, and higher softening, MTI, resistance to extension and extensibility. As a result, enzyme compositions were more efficient than the single enzyme due to the synergistic effect of α-amylase, xylanase and cellulase.
 Practical Application: This work investigates how the single enzyme and combined enzymes influence the rheological properties of buckwheat dough during bread making. It has a widespread practical application in baking industry.

Buckwheat Hulls/Perlite as an Environmentally Friendly Flame-Retardant System for Rigid Polyurethane Foams.

This article presents an innovative approach to the flame retardancy of rigid polyurethane foams using natural waste in the form of buckwheat hulls in combination with an inorganic additive-perlite. A series of tests were presented in which various contents of flame-retardant additives were used. Based on the test results, it was found that the addition of the buckwheat hull/perlite system affected the physical and mechanical properties of the obtained foams, i.e., apparent density, impact strength, and compressive and flexural strength. The structure of the system had also changed, directly affecting the hydrophobic properties of the foams. In addition, it was observed that the addition of buckwheat hull/perlite modifiers improved the burning behavior of composite foams.

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.

Fructose and glucose in buckwheat nectar enhance Peristenus spretus (Hymenoptera: Braconidae) survival and parasitism of the mirid Apolygus lucorum

Supplementary nutrients such as floral nectar or sugars are important food sources for the fitness and reproduction of parasitic Hymenoptera. Peristenus spretus is the dominant parasitoid of the mirid bug Apolygus lucorum and can exert considerable control of this pest. Previous studies found that the addition of buckwheat (Fagopyrum esculentum) strips in cotton fields improved P. spretus parasitism of A. lucorum nymphs. In this study, we showed that buckwheat flowers prolonged parasitoid lifespan by 1.7- to 3-fold, depending on wasp sex, and increased the daily parasitism rate by 10.3% compared with the control treatment without flowers. Soluble sugars, primarily fructose, glucose, maltose, mannose, raffinose, and sucrose, accounted for 6.3% of nectar weight. Supplementation of the four most common sugars (fructose, glucose, mannose, and sucrose) all had positive effects on P. spretus lifespan and reproduction. Fructose was the most dominant sugar in buckwheat nectar and had the most significant impact on these variables, suggesting it is the most suitable sugar for P. spretus adults. Glucose was the second most abundant sugar in the nectar, and its supplements significantly extended female longevity and the number of progeny produced per female compared to controls. This study identifies the sugars in buckwheat nectar that enhance the survival and parasitic activity of P. spretus, providing insights to potentially enhance biological control of this mirid pest of cotton.

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta.

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products.

Addition of nectar sources affects a parasitoid community without improving pest suppression

A life-table approach was used to test the effect of adding flowering buckwheat to leek plots on mortality and estimated population growth of the invasive leek moth, Acrolepiopsis assectella. This approach was used to estimate the benefits of nectar provisioning on multiple members of the leek moth’s parasitoid complex, and the impact of parasitism on the pest’s predicted population growth rate. Addition of buckwheat to leek plots shifted the relative abundance of different larval and pupal parasitoid species but did not increase or decrease parasitism levels or their population-level impact on the leek moth. The life-table analysis demonstrated that parasitoids reduced the estimated population growth rate of the leek moth by up to 72%, which far exceeds similar estimates from its native range. Parasitoids found to contribute to leek moth mortality were Itoplectis conquisitor, Conura albifrons and the biological control agent Diadromus pulchellus. In addition, Gambrus ultimus, Scambus calobatus, and Habrobracon sp. are reported here developing on A. assectella for the first time. This study reinforces the hypothesis that the addition of nectar resources to agricultural systems may not have straightforward positive effects and can favour some natural enemies over others, but may not have any overall impact on pest suppression.

QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

This study aimed to investigate physical, chemical and sensory properties of tarhana, produced by adding buckwheat flour with different ratios. Lightness (L*) value increased in wet samples according to the ratio of buckwheat flour increased, whereas it decreased in dry samples (P&amp;lt;0.05). Redness (a*) values decreased in wet samples whereas increased in dry samples. Yellowness (b*) values were higher in wet samples however it decreased with drying process (P&amp;lt;0.05). Buckwheat addition decreased viscosity values whereas protein and ash values increased significantly (P&amp;lt;0.05). The highest viscosity value was determined in dried control sample with 935cP, while the highest protein, ash, DPPH free radical scavenging activity and total phenolic content values were 15.83%, 3.56%, 161.82 (mg Teq/g) and 14.00 (mg GAE/g) respectively, detected in samples containing 100% buckwheat flour. The highest overall sensory evaluation scores were 5.00 and 7.55 determined in samples containing 25% whole wheat and 75% buckwheat flour (P&amp;lt;0.05), respectively.

Использование мучных смесей с добавлением гречневой муки в хлебопечении

Использование мучных смесей с добавлением гречневой муки в хлебопечении

Phosphorus Availability in Laying Hens Given Non-phytate Phosphorus Deficient Diets Containing Buckwheat.

To date, the effect of buckwheat phytase on laying hens has not yet been investigated. Thus, this study was conducted to compare the production performance, egg quality, and phosphorus (P) balance of laying hens given nonphytate P deficient diets supplemented with non-germinated buckwheat (BU) or germinated buckwheat (GBU). Experimental diets (17.8% CP, 2,988 kcal/kg ME) consisted of two control diets, the positive control (PC), satisfying all nutrient requirements and negative control (NC) containing 0.16% less non-phytate P than that in the PC diet, and six experimental diets (containing 10%, 15%, 20% BU or GBU), prepared by replacing maize with BU or GBU, along with the raw materials of NC diet. Fifty-six laying hens (46 week of age) were allocated to eight dietary groups (seven hens each) and experimental diets were given for a period of six weeks (week one was employed for acclimatization, and the subsequent five weeks for data collection). Deteriorated production performance (hen-day egg production, feed intake, egg weight and egg mass) and eggshell quality (shell breaking strength, shell weight and shell thickness) in laying hens given a non-phytate P deficient NC diet was restored by the addition of at least 15% BU and 10% GBU to the NC diet. Total P retention significantly increased in 20% BU, 15% GBU and 20% GBU groups as excretion decreased considerably in these groups than the NC group. Considering the hen-day egg production as an economically important parameter, we found that a 340 phytase unit (PU)/kg diet of buckwheat phytase was equivalent to 0.10% non-phytate P in laying hens. These results suggested that the addition of buckwheat in non-phytate P deficient diets can alleviate the deficiency and improve P availability in laying hens.

Betaine content in buckwheat enriched wholegrain wheat pasta

This study was conducted to investigate the effect of the addition of buckwheat flour, as well as the influence of buckwheat grain pretreatment, on betaine content in wholegrain wheat pasta. The buckwheat is traditionally used in the human diet for centuries due to its nutritional benefits and positive effect on health such as plasma cholesterol level reduction, anticancer and anti-inflammatory activity. On the other side, betaine is a bioactive compound naturally present in cereals and pseudocereals, important for demethylation of homocysteine to methionine which mainly occurs in the liver. The single screw extruder was used for the production of wholegrain wheat pasta as a control sample and pasta in which wholegrain wheat flour was substituted with one of two types of wholegrain buckwheat flour (autoclaved wholegrain buckwheat flour and flour without treatment), with a level of substitution from 10 to 30%. High-performance liquid chromatography with evaporative light scattering detector (ELSD) was used to analyze betaine content in different pasta samples. Betaine content in wholegrain wheat pasta was 30.07 mg/100 g f.w. (i.e. 34.92 mg/100 g d.w.) and the highest content of betaine in pasta enriched with wholegrain buckwheat flour was detected in a sample with 10% flour substitution (21.63 mg/100 g, apropos 24.22 mg/100 g d.w.) compared to other levels of substitution. Following the presented results, autoclaving pretreatment of buckwheat grain prior to buckwheat flour production did not show important differences in betaine content when pasta made with this type of flour was compared with pasta made with untreated buckwheat flour.

The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300 μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets.

Effect of germinated grain flours on physicochemical characteristics of rice cakes, Seolgitteok.

Minor grains and their germinated shoots such as buckwheat, Job's tears, and mungbean have diverse bioactive functionalities. In this study, the flours of grains and germinated grains were added to Korean rice cakes, known as Seolgitteok, and the effects on properties such as starch gelatinization and retrogradation were examined. The dietary fiber content, blue value index, amylogram, texture properties and sensory evaluation of Seolgitteok were also investigated. Rice flour amylogram results showed that addition of buckwheat, germinated Job's tears, and mungbean decreased starch setback, and that addition of buckwheat decreased consistency, which are related to slowed retrogradation. Buckwheat, especially when germinated, delayed starch retrogradation, which is one of the main drawbacks of rice cakes. Seolgitteok with added germinated buckwheat possessed preferable sensory qualities.

Impact of Buckwheat Flavonoids on In Vitro Starch Digestibility and Noodle‐Making Properties

The effects of various buckwheat materials (buckwheat flour [BF], dietary fiber extract [DE], flavonoids extract [FE], and rutin‐enhanced flavonoids extract [REFE]) on starch digestibility and noodle‐making properties were evaluated. When FE and REFE were incorporated into noodles, the amount of rapidly digestible starch and the predicted glycemic index (pGI) were reduced. However, BF and DE did not significantly decrease the pGI value of noodles. When assessing noodle properties, hardness was increased with increasing content of buckwheat materials, whereas other texture parameters were not significantly affected by buckwheat addition. All noodles were similar in regard to water absorption and swelling index, but cooking loss was slightly increased in FE and REFE noodles. FE and REFE demonstrated higher flavonoid stability during noodle making and, additionally, were more effective at reducing starch digestibility than BF and DE. REFE, specifically, does not generate quercetin (the cause of a bitter taste), and, therefore, REFE was effective in suppressing the hydrolysis of starch in the noodles, lowering the pGI.

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100%) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100% buckwheat) showed greater percentage increase in antioxidant properties than control (100% wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40% level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

Corn (maize), rice or buckwheat products play an important role in the nutrition of people with gluten intolerance (celiac disease), who cannot consume bakery, pasta or snack products made from commonly used raw materials. Those diseases have been connected with life-long intolerance to a gliadin fraction of wheat and also to other prolamines: rye (secalin), barley (hordein) and possibly oats (avenin) [Counts & Sierpina, 2006; Wronkowska et al., 2008]. Specific physicochemical properties of raw materials of corn and buckwheat, such as high starch content, proteins with a low content of α-gliadin fraction, dietary lipids, no gluten, hypoallergenic, many valuable compounds (flavonoids, rutin), trace elements, dietary fibre and delicate flavour, make them very desirable in the production of a new generation of products and convenience foods intended for specific audiences [Kreft et al., 2006; Wronkowska et al., 2008]. Protein content in buckwheat flour has been reported in the range from 8.5 to 18.9%, depending on the origin and variety [Krkoskova & Mrazova, 2005]. Buckwheat protein is gluten-free, which may increase the assortment of products for consumers suffering from celiac disease [Moroni et al., 2011] and have a high biological value due to the well-balanced amino-acid composition, although their digestibility is relatively low [Wronkowska & Soral-Śmietana, 2008]. The only method of therapy is a gluten-free diet based

Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour

The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles.

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the quality of gluten-free cookies was studied. The buckwheat flour was used to replace 10, 20 and 30 % of rice flour in gluten-free formulations. Cookie doughs of 100 % rice flour and 100 % wheat flour served as control samples. The impact of CMC addition was examined on formulation containing 20 % of buckwheat flour. Oscillatory and creep measurements were applied to test the effect of buckwheat flour and CMC on the viscoelasticity of gluten-free cookie dough. Frequency sweep results showed that all samples had solid elastic-like characteristics. An increase in the buckwheat flour addition led to a decrease in storage modulus and zero shear viscosity and an increase in tan δ and maximum creep compliance, while the addition of CMC led to an increase in dough tenacity and resistance to deformation. Cookie dough containing 30 % of buckwheat flour expressed the highest viscous properties, as revealed by relative viscous compliance value. The gluten-free dough containing CMC and buckwheat flour between 20 and 30 % replacement level showed similar strength and extensibility as wheat cookie dough. The results of the physical and sensory evaluation of gluten-free cookies showed that buckwheat addition led to a decrease in cookie hardness and fracturability and an increase in eccentricity (deformation from regular shape) as well as the overall acceptability, as evaluated by untrained panellists.