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Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels

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Abstract

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, 7647, New Zealand

    Adetiya Rachman, Lijie Chen, Margaret Brennan & Charles Brennan

  2. Riddet Institute, Palmerston North, New Zealand

    Adetiya Rachman & Charles Brennan

  3. Indonesia Institute for Agricultural Research and Development, Jakarta, 12540, Indonesia

    Adetiya Rachman

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  1. Adetiya Rachman
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  2. Lijie Chen
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  3. Margaret Brennan
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  4. Charles Brennan
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Contributions

AR was responsible for data analysis, supervision and writing of the draft; LC was responsible for experimental analysis and data production; MB was responsible for conceptualization, data analysis, supervision and writing of the draft; CB was responsible for conceptualization, funding, data analysis, supervision and writing of the draft.

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Correspondence to Charles Brennan.

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Rachman, A., Chen, L., Brennan, M. et al. Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels. Eur Food Res Technol 246, 2111–2117 (2020). https://doi.org/10.1007/s00217-020-03560-6

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  • DOI: https://doi.org/10.1007/s00217-020-03560-6

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