Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A Process for Preventing Enzymatic Degradation of Rutin in Tartary Buckwheat (Fagopyrum tataricum Gaertn) Flour

  • Li, Dan (Jilin Key Laboratory of Agricultural Products Processing, Changchun University) ;
  • Li, Xiaolei (Jilin Key Laboratory of Agricultural Products Processing, Changchun University) ;
  • Ding, Xiaolin (School of Food Science and Technology, Jiangnan University) ;
  • Park, Kwan-Hwa (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University)
  • Published : 2008.02.29
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Abstract

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

Keywords

References

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