Prophylactic components of buckwheat
ABSTRACT Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.
SourceAvailable from: Urszula Krupa-Kozak[Show abstract] [Hide abstract]
ABSTRACT: An attempt was undertaken in this study to collect data from original works and reviews on two polymers in buckwheat grains: proteins and starch. Both polymers of buckwheat enter into interactions with other components naturally occurring in buckwheat grains, including tannins, phenolic compounds or flavonoids, as biologically-active substances with properties facilitating the health of humans and animals. Determinations were additionally conducted for the presence and interactions of buckwheat grains or components produced upon technological processing that exhibit physiological functions significant to the health of an organism, including dietary fibre and its fractions with different affinity to water as well as a fraction of starch resistant to enzymatic hydrolysis. The phenomenon of interactions proceeding between natural components is tangibly induced in the course of technological processes, hydrothermal ones in particular. Data was also collected on the subject of functional food products, the main constituents of which are buckwheat grains, as well as on green parts of plants discussed in the aspect of prophylactic functions and functions facilitating the health of humans and animals.
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ABSTRACT: Cereal Chem. 92(1):65–72 Cooked buckwheat groats are suggested to contain a greater amount of resistant starch (RS) than cereal grains. High RS content, in addition to dietary fibers present in groats, contributes to the low-calorie, high-fiber food status of buckwheat. Six buckwheat genotypes exhibiting high, medium, and low RS content of cooked groats were selected, and starches were isolated to determine their functional properties to explore the possible cause of high RS content of cooked buckwheat groats. Apparent and actual amylose contents were 27.4 and 31.6– 34.5% in high, 27.4–28.6 and 32.5–33.7% in medium, and 21.4–25.6 and 24.5–32.0% in low RS genotypes, respectively. Genotypes of high RS content exhibited greater amylose leaching based on total starch content during cooking than genotypes of low RS content, mainly because of higher amylose content in the former than latter. Genotypes of low RS content exhibited a relatively high content of amylose-lipid complexes, as determined with a differential scanning calorimeter (DSC). Gelatinization enthalpy and degree of amylopectin retrograda-tion determined with a DSC were not related to RS content. An evident relationship was observed between RS content of cooked groats and amylose retrogradation determined by gel hardness (r = 0.91, P < 0.05), cohesiveness (r = 0.89, P < 0.05), and syneresis (r = 0.88, P < 0.05). Increases in starch amylose content, amylose leaching capacity, and amylose retrogradation, as well as a decrease in the amount of amylose-lipid complexes all appear to be related to high RS content of cooked buckwheat groats.Cereal Chemistry 01/2015; 92(1). DOI:10.1094/CCHEM-04-14-0062-R · 1.06 Impact Factor
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ABSTRACT: The functional food development is one of the most interesting fi elds of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non- -bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and fi nally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed.Polish Journal of Food and Nutrition Sciences 02/2015; 65(1):9-20. DOI:10.1515/pjfns-2015-0005