The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

• Published in: Journal of cereal science Vol. 81; pp. 15 - 21
• Main Authors: Brožková, Iveta, Zapletal, Tomáš, Kroutilová, Lucie, Hájek, Tomáš, Moťková, Petra, Červenka, Libor
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2018
• Subjects: Antioxidant; Drying; Escherichia coli; Vegan diet; Antioxidant; Escherichia coli; Vegan diet; Drying
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2018.01.015

The effect of four soaking regimes: 5 °C/20 °C with/without changing of soaking water followed by oven-drying at 40 °C–70 °C on various characteristics of buckwheat-based products was evaluated. Soaking buckwheat groats, hazelnuts and prunes at 5 °C was more favourable to total phenolic content, quercetin level and significantly decreased Escherichia coli counts in comparison with those obtained at 20 °C. The highest contents of phenolic, flavonoid and antioxidant capacity were observed upon drying at 40 °C followed by its decrease with the increase in drying temperature. While quercetin content seemed to be unaffected by drying temperature, rutin content increased. A small but gradual increase of Maillard products was observed at 40 °C–60 °C followed by a steep rise at 70 °C. Total coliforms and E. coli counts increased to >6.0 log cfu/g in products dried at 40 °C but decreased below 1.0 log cfu/g when dried at 50 °C–70 °C. •The processing of buckwheat-based product for „raw“ vegan diet was evaluated.•Soaking regime has no significant effect on the quality of final product.•Drying at 40 °C resulted in high antioxidant status but possessed microbial risk.•To achieve safe and healthy product, drying at 50 °C or 60 °C is recommended.