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Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.)

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Abstract

Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.

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Authors and Affiliations

  1. Assam University, Silchar, India

    Mrinmoy Roy & Avinash Kumar

  2. Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, 201301, India

    Himjyoti Dutta

  3. Indian Institute of Food Processing Technology, Thanjavur, India

    Rangarajan Jaganmohan & Monisha Choudhury

  4. National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India

    Nitin Kumar

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  1. Mrinmoy Roy
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  2. Himjyoti Dutta
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  3. Rangarajan Jaganmohan
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  4. Monisha Choudhury
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  5. Nitin Kumar
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  6. Avinash Kumar
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Correspondence to Himjyoti Dutta.

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Roy, M., Dutta, H., Jaganmohan, R. et al. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.). J Food Sci Technol 56, 3524–3533 (2019). https://doi.org/10.1007/s13197-019-03849-9

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  • DOI: https://doi.org/10.1007/s13197-019-03849-9

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