The Effect of Soaking Regime and Moderate Drying Temperature on the Quality of Buckwheat-based Product

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Soaking Regime and Moderate Drying Temperature on the Quality of Buckwheat-based Product

Popis výsledku v původním jazyce

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 &gt;6.0 log cfu/g in products dried at 40 °C but decreased below d when dried at 50 °C–70 °C.

Název v anglickém jazyce

The Effect of Soaking Regime and Moderate Drying Temperature on the Quality of Buckwheat-based Product

Popis výsledku anglicky

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 &gt;6.0 log cfu/g in products dried at 40 °C but decreased below d when dried at 50 °C–70 °C.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Cereal Science

ISSN

0733-5210

e-ISSN

—

Svazek periodika

81

Číslo periodika v rámci svazku

May

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

15-21

Kód UT WoS článku

000437044000004

EID výsledku v databázi Scopus

2-s2.0-85044672880