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Influence of Extrusion on Dietary Fiber Profile and Bioactive Compound in Different Parts of Tatary Buckwheat (Fagopyrum tataricum)  

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)
Publication Information
Korean Journal of Medicinal Crop Science / v.17, no.6, 2009 , pp. 379-387 More about this Journal
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
Extrusion; Dietary fiber; Tatary Buckwheat; Rutin;
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