Study On The Physical And Chemical Properties And Quality Of Air-expanded Tartary Buckwheat Grains

Tartary buckwheat is famous for its rich functional ingredients and unique flavor.At present,the processing of Tartary buckwheat is relatively simple.How to exert the potential value of Tartary buckwheat as much as possible and improve its use value is a very promising subject.Air-expansion technology is a new puffing technology,which provides a new idea for the processing of Tartary buckwheat.In this paper,the effects of air expansion on the physicochemical and functional components of Tartary buckwheat seeds,antioxidant activity and water addition amount on the quality of Tartary buckwheat rice flowers were studied.The main findings were as follows:(1)The structure of Tartary buckwheat was changed after air expansion treatment,and the physical,chemical and functional components of Tartary buckwheat were significantly affected.The total starch content of Tartary buckwheat was significantly lower than that before airflow expansion,and the amylose proportion was significantly decreased.The amylose content of Tartary buckwheat was significantly correlated with its expansion rate,water solubility index(WSI)and water absorbency index(WAI).The higher the percentage of amylose was,the higher the expansion rate of Tartary buckwheat rice flower was,and the water solubility index decreased with the increase of the percentage of amylose.The water absorption index increased with the increase of amylose proportion.After air puffing,the contents of rutin and quercetin in five different Tartary buckwheat varieties were significantly increased,which indicated that air puffing could effectively improve the extraction rate of rutin and quercetin in Tartary buckwheat.(2)Airflow expansion had significant effects on total phenol content and antioxidant activity of Tartary buckwheat grains.The total phenol content of five Tartary buckwheat extracts was significantly higher than that before treatment,the scavenging ability of DPPH free radical and hydroxyl free radical were also significantly higher than that before treatment,and the reducing power was also significantly improved.In addition,there was a significant positive correlation between total phenol content and various antioxidant indexes,indicating that the increase of total phenol content in Tartary buckwheat can effectively improve its antioxidant capacity.However,the increase rate of total phenol may be reduced if the air expansion intensity is too high.That is to say,the improvement of antioxidant activity of Tartary buckwheat by air expansion has some limitations,but it still has a significant improvement compared with the unexpanded Tartary buckwheat.(3)Tartary buckwheat seeds were treated with different water supplemental levels to study the effect of water supplemental levels on the quality of pop Tartary buckwheat.It was found that when the water content was between 6% and 8%,pop Tartary buckwheat had the highest swelling rate and the highest water absorption index.Under such conditions,pop Tartary buckwheat had the best taste and the most outstanding sensory score.Therefore,the optimal water content of 9940 Tartary buckwheat was 6%?8%.From the above results,it can be seen that air bulking has important practical significance for Tartary buckwheat processing and product development,and has a good development prospect.