International Journal of Food Properties, January 2020
Rui Hong Ge and Hui Wang
Abstract: In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in raw tartary buckwheat bran were higher than that in raw tartary buckwheat flour, except for polysaccharides. Thermal treatment caused a significant decrease in the contents of fatty acids, polysaccharides, and polyphenols in both tartary buckwheat bran and flour. The contents of amino acids and total flavonoids in tartary buckwheat bran decreased after baking, but their contents increased in baked tartary buckwheat flour. High-performance liquid chromatography analysis results showed that the rutin content decreased in baked tartary buckwheat bran, whereas significantly increased by 68.92% in baked tartary buckwheat flour (p < .01). These results suggest that tartary buckwheat bran and flour should be processed differently according to the target products.
When baked, the rutin content of Tartary buckwheat flour increased by nearly 70%.