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Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour
Author(s) -
Liu Fang,
He Caian,
Wang Lijing,
Wang Min
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13837
Subject(s) - food science , chemistry , rutin , wheat flour , composition (language) , quercetin , chemical composition , antioxidant , moisture , organic chemistry , linguistics , philosophy
Summary Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling ( UM ), roller milling ( RM ), stone milling ( SM ) and wet milling ( WM )) on the chemical composition and antioxidant capacity of Tartary buckwheat flour. UM had an important role in reducing the average particle size and in brightening the colour of flour. SM and UM flour exhibited the largest amounts of crude protein, fibre and minerals. WM flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM flour, SM flour and RM flour, whereas quercetin was the most abundant phenolic compound in WM flour. UM flour and SM flour contained higher total phenolic content and antioxidant activity as compared with those of RM flour and WM flour.