Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Influence of Extrusion on Dietary Fiber Profile and Bioactive Compound in Different Parts of Tatary Buckwheat (Fagopyrum tataricum)

쓴메밀의 서로 다른 부위에서 압출성형이 식이섬유 및 생리활성물질의 함량에 미치는 영향

  • Kim, Dong-Eun (Division of Biological Systems Engineering, Kangwon National University) ;
  • Hong, Soon-Yeol (Department of Herbal Medicine Resources, Kangwon National University) ;
  • Kang, Wie-Soo (Division of Bio-resources Technology, Kangwon National University) ;
  • Yu, Chang-Yeon (Division of Biotechnology, Kangwon National University) ;
  • Lee, Beom-Goo (Korea Energy Technology) ;
  • Chung, Ill-Min (Department of Applied Life Science, Collage of Life and Environmental Science, Konkuk University) ;
  • Lim, Jung-Dae (Department of Herbal Medicine Resources, Kangwon National University)
  • 김동은 (강원대학교 생물산업공학) ;
  • 홍순열 (강원대학교 삼척캠퍼스 생약자원개발학과) ;
  • 강위수 (강원대학교 생명공학부) ;
  • 유창연 (강원대학교 생물자원공학부) ;
  • 이범구 (한국에너지기술) ;
  • 정일민 (건국대학교 생명환경 과학대학 응용생물학과) ;
  • 임정대 (강원대학교 삼척캠퍼스 생약자원개발학과)
  • Published : 2009.12.30
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Abstract

The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the content of bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat. WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control in different parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. The effect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion significantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treatment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increase in the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. This increase maybe why these compounds are released from cell wall by high shear processing under high temperature.

Keywords

References

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