The Effect of Soaking Regime and Moderate Drying Temperature on the Quality of Buckwheat-based Product
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39912393" target="_blank" >RIV/00216275:25310/18:39912393 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jcs.2018.01.015" target="_blank" >http://dx.doi.org/10.1016/j.jcs.2018.01.015</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2018.01.015" target="_blank" >10.1016/j.jcs.2018.01.015</a>
Alternative languages
Result language
angličtina
Original language name
The Effect of Soaking Regime and Moderate Drying Temperature on the Quality of Buckwheat-based Product
Original language description
The effect of four soaking regimes: 5 °C/20 °C with/without changing of soaking water followed by ovendrying at 40 °C-70 °C on various characteristics of buckwheat-based products was evaluated. Soaking buckwheat groats, hazelnuts and prunes at 5 °C was more favourable to total phenolic content, quercetin level and significantly decreased Escherichia coli counts in comparison with those obtained at 20 °C. The highest contents of phenolic, flavonoid and antioxidant capacity were observed upon drying at 40 °C followed by its decrease with the increase in drying temperature. While quercetin content seemed to be unaffected by drying temperature, rutin content increased. A small but gradual increase of Maillard products was observed at 40 °C–60 °C followed by a steep rise at 70 °C. Total coliforms and E. coli counts increased to >6.0 log cfu/g in products dried at 40 °C but decreased below d when dried at 50 °C–70 °C.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Cereal Science
ISSN
0733-5210
e-ISSN
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Volume of the periodical
81
Issue of the periodical within the volume
May
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
15-21
UT code for WoS article
000437044000004
EID of the result in the Scopus database
2-s2.0-85044672880