The Research Of Tartary Buckwheat Sprouts Steamed Bread For The Qualities And Simulated Digestion In Vitro

It is practical meaningful for popularizing and utilizing of tartary buckwheat whendeveloping new products and studying on its quality basis on this type of plant. During theprocess of germination, numerous of physiological and biochemical changes have beenoccurred so that the nutrient compounds and food value are improved. The steamed bread isregarded as staple food and commonly consumed in North China. The research selected anrepresentative tartary buckwheat cultivars, and the seeds are sprouted and added into steamedbread at three levels. The quality attributes of tartary buckwheat sprouts (TBS) steamed breadincluding proximate composition, total phenolics, flavonoids content, in-vitro antioxidantactivity, textural and sensory qualities and the antioxidant capacity in-vitro digestion modelwere compared with the treatment substituted with tartary buckwheat flour (TBF) and wheatflour. The main results of the study were as follows:The addition of tartary buckwheat sprouts flour had a obvious effect on nutrient quality,edible properties, content of polyphenols, antioxidative ability in-vitro or in digestion modelof steamed bread.Experimental analyses indicated there were significant difference among TBS steamedbread in three gradients, as well as the TBF and wheat control in the aspects of nutrientquality and edible properties. With amounts of TBS in the dough formulation increased,accessibility of consumers had gradually reduced. Although the samples seemed to be notevidently revealed in appearance and taste discrepancy amidst the control, yet the data onviscoelasticity and chewiness of TBS steamed bread presented notable lower than TBF andwheat treatments. The optimal formulation of steamed bread is supplemented with8%TBSwhen comprehensively considering its sensory acceptability.TBS steamed bread contained remarkable higher total polyphenol content andantioxidant ability than TBF treatments in the same formulas, also, the more supplementationof the TBS, the higher concentration of phenolics and the function activity. The level of totalpolyphenols and total flavonoids content in TBS steamed bread ranged from179.91～364.20mg GA eq./100g DW and121.73～149.17mg rutin eq./100g DW, respectively, amongwhich the concentration of active compounds for8%TBS steamed bread equaled2.48and1.52times as high as TBF treatments,8.87and20.15times larger than blank control. The results of HPLC showed that8species of phenolic compound, such as gallic acid, chlorogenicacid p-hydroxybenzoic acid,, ferulic acid, cinnamic acid, protocatechuic acid, rutin andquercetin, were determined and quantified, amid which protocatechuic acid and quercetinwere proved to be the dominant active compounds. The concentration of the above-mentionedphytochemical composition for the optimal proportion steamed bread, thereinto, contained1.95and1.73times as same as the TBF ones, also,171.67and174.63greater than the wheatgroups。With regard to the experiment of digestion in-vitro, results indicated that theconcentration of phenolics and flavonoids gradually released after digesting in oral conditionand their highest bioaccessibility were in gastrointestinal environment. Meanwhile, theantioxidant activity in gastrointestinal fluid and absorb liquid of TBS steamed bread wassignificant higher than that of the TBF one and the control. The gastrointestinal fluid andabsorb liquid of TBS steamed bread contained stronger antioxidant activity, which wassuperior to the TBF ones in the same rate and the control.