Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of Food Processing and Preservation
ISSN
0145-8892
EISSN
Wydawca
DOI
URL
Rok publikacji
2016
Numer zeszytu
2
Strony od-do
298-305
Numer tomu
40
Identyfikator DOI
Liczba arkuszy
0.5
Streszczenia
Język
en
Treść
The effect of fermentation with Rhizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS●+) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge ●OH (IC50) and exert reducing power (RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing.
Inne
System-identifier
UR8a5447cbfb50427598614a288074bd42
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