| Tartary buckwheat is rich in flavonoids and other nutritional ingredient.However,it is gluten free in nature,which limits its application on staple processing.In this study,it is assumed that pregelatinization can be adopted to improve the whole tartary buckwheat flour(WTBF)content in hypoglycemic noodles.WTBF were durm dried and extruded at specific parameters to make pregelatinized flour.The physical and chemical properties were analyzed correspondingly to investigate its effect on noodles processing quality and to optimize pregelatinized parameters.Evaluating the effect of the processing mode and percentage of pregelatinized flour on the dough texture and noodles quality was included in this study.What's more,the hypoglycemic and hypolipidemic effects of 70 percent of tartary buckwheat noodles in type 2 diabetes were also been evaluated.The main research and results were summarized as follows.(1)Pregelatinized WTBF were made by durm drying and extrusion,and its gel property,viscograms,swelling capacity and nutritional characteristics were the main properties to evaluate related parameters on processing adaptability and nutrition retention rate of tartary buckwheat.As a result,pregelatinized WTBF exhibited a sharp increase on viscograms at room temperature,and extrudates was higher.Extrudates can form a well gel property,but drum desiccantes did not.Extruded samples,which was extruded at 200 oC,16 % water content and 260 rpm conditions,exhibited the best gel posterity of all.Besides,pregelatinized WTBF showed a remarkable increase in water absorption index(P<0.05).It is also found that the durm drying significantly developed the swelling capacity of WTBF(P<0.05),and drum desiccantes had the highest swelling capacity when the roller temperature was set at 175oC.For extruded samples,the content of total starch,amylose,total diet fiber and resistant starch were evidently decreased(P<0.05).Drum desiccantes or extrudates manifested a prominent decrease in flavonoids content,but drum desiccantes had a lowest content in flavonoids,which almost decreased by 24% when the roller temperature was at 175oC.As a consequence,,pregelatinized WTBF can improve the processing quality of whole tartary buckwheat flour,and extrusion can be a better choice.Meanwhile,they all discount the nutritional characteristics,otherwise,durm drying had a high retention in flavonoids.(2)Drum desiccantes or extrudates were made in an optimized processing parameter and mixed with WTBF and wheat(30%).Texture analyzer method was found and used to monitor texture property,extensity and calendering properties of patches after it was changed in different water content.Results showed that the texture property and resistance to extension were enhanced accordingly,and the extensibility exhibited a highest value in some point with the increase of water content in patches.Dough containing drum desiccantes or extrudates(5%,10%,15%)represented the highest extensibility when water contents were at 40%,40%,39%,39%,39.5% and 40% respectively.However,these water content can produce sticky doughs.Considering the factor above,the optimal water volume of mixed flour was set at 38%,38%,39%,38.5%,39%,39.5% respectively with durm desiccantes or extrudates addition level fixed(5%,10% and 15%).As a result,water content mainly impacted the calendering properties of patches containing 70 percent of taratry buckwheat flour.(3)Utilizing the method as described above to analyze the way and percentage of pregelatinized flour on the dough texture and cooperating with noodles quality to optimize noodle formula.At the optimal water volume,utilization of pregelatinized WTBF in noodle formula caused sharp increases in texture property(P<0.05)and also enhanced the fracture displacement,elastic modulus and fracture stress of noodles as the durm drier or extrudates addition level increasing.Extensity properties of patches increased markedly when the content is greater than 10%.At the same addition level,extrudate was better than drum drier to improve the quality of patches processing and noodles texture property.Cooking loss of noodles had a positive correlation with extrudates addition level and negative correlation with durm desiccantes addition level,and they were all higher than wheat noodles(6.35±0.39%)but lower than tartary buckwheat noodles without pregelatinized flour(10.94±0.27%).Doughs contenting 15 percent of extrudates have the highest extensibility,and noodles contenting 15 percent of extrudates have the best processing properties and cooking quality.Therefore,drum desiccantes or extrudates can improve dough processing properties and noodles quality,and extrusion was better in function.Considering the cost,nutritional function and processing properties,the extrudates addition level can be fixed at 10 percent.(4)Hypoglycemic and hypolipidemic effect of 70 percent of tartary buckwheat noodles was tested in a parallel,randomized and controlled trial.Subject was randomly divided into TBG(tartary buckwheat noodles group)and CG(control noodles group).The basic body index,glucose index and lipid index was determined to evaluate the effect of tartary buckwheat noodles(90g/per)on glycolipid metabolism in type 2 diabetes.After intervening ten weeks,no markedly effects were performed in the basic body index of all subject,and the postprandial blood glucose of TBG(n=9)was found to be decreased,while CG had no significant change behavior.Fasting blood of TBG was 6.4±0.3 mmol/L and obviously lower than CG(8.6±0.9 mmol/L).Hemoglobin A1 c of TBG was distinctly decreased to 6.90±0.25%(P<0.05),but CG had no change.In addition,tartary buckwheat noodles had no impact on lipid index,and there was no difference between TBG and CG after intervention.Therefore,the blood glucose levels in the TBG were adjusted after 10 weeks of dietary intervention. |
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