The Effect Of Storage On The Quality Of Buckwheat Flour And The Establishment Of Its Shelf Life Prediction Model

Buckwheat is one of important food crops in China,is rich in nutrients,with a wide range of biological activities.Normally it can be processed into a variety of food,in buckwheat producers,buckwheat is processed as Hele(a kind of buckwheat extrusion noodles),popular with the masses,however,found in the process of production,buckwheat flour storage period was shorter,place a month,in the process of Hele processing,appear broken bars,muddy soup and other phenomenon,product quality decline.Currently,about the storage of buckwheat Hele quality and internal causes,and the shelf life of buckwheat powder was not reported.Therefore,this article studies the different storage conditions(temperature,time),buckwheat powder produced buckwheat noodles,include sense,quality and structure,and the change of the physical and chemical quality,starch,protein,fat and color changes in chemical composition,at the same time,the fatty acid value as index of buckwheat powder shelf life was forecasted the shelf life and established prediction model.The research for the rational storage and processing and utilization of buckwheat powder provided experimental basis.The research showed that the storage buckwheat flour processed into noodles,its sensory quality(toughness,viscosity,smoothness,eating quality),quality and structure properties(hardness,adhesion,flexibility,cohesion,bonding,chewiness,resilience)reduced,noodles soup turbidity and cooking loss rate increased,cooking bibulous rate change was smaller.The quality of low temperature(4 ℃)storage buckwheat flour processed noodles compared with room temperature(25 ℃)better,therefore,the lower storage temperature of buckwheat powder was,the smaller quality change.With storage temperature and storage time increasing,the buckwheat flour color L*and b*values decreased,a*increased gradually;Buckwheat powder amylose content increased,amylopectin content reduced;Buckwheat powder solubility decreased and swelling degree increased;Gelatinization viscosity increased;-SH content decreased,-SS content increases;Relatively small molecular weight protein content increased;The fatty acid value showed a trend of linear increase;The lipase activity of buckwheat flour increased at first then reduced,catalase activity showed a trend of decline basically.Buckwheat flour processed noodles and its quality index about sensory score was significantly positively correlated(P<0.01)with the L*,b*,solubility(90 ℃),lipase activity,catalase activity,and significantly negative correlation(P<0.01)with a*,amylose content,dilation(90℃),raw peak,final viscosity,fatty acid value,and significantly positively correlated(P<0.05)with-SH content,noodles soup turbidity was significantly positively correlated(P<0.05)with amylose content,significantly negative correlation(P<0.05)with b*,-SH content,lipase activity,catalase activity.According the trend of buckwheat flour fatty acid value changed with storage,building the shelf life prediction model of buckwheat powder,expressed as:FAV=FAV0+1.14×105exp(-3452/T)t,(T is absolute temperature,K);According to the fatty acid value in the range of 277～318 k predict remaining shelf life of buckwheat flour.