사과박 분말을 첨가한 메밀국수의 품질 특성 및 항산화 활성

이정윤 충북대학교 2018 국내석사

The aim of this study was prepared buckwheat noodles with various amounts of apple pomace powder (APP) and investigated their quality characteristics and antioxidant activities to confirm the possibility of their application in the food industry. Buckwheat noodles were prepared using buckwheat flour (BF) and wheat flour (WF) mixed with different ratios of APP. The total dietary fiber (TDF) content, water binding capacity, solubility and swelling power of APP were the highest, but pH was the lowest. Crude protein content of BF was highest. The moisture content, crude ash content, TDF content, hardness, chewiness, gumminess, resilience, a value and b value of uncooked buckwheat noodle (UBN) and cooked buckwheat noodle (CBN) were increased with increasing of APP content (p<0.05). Whereas, the crude protein, pH, L value, and adhesiveness were decreased (p<0.05). The weight, water absorption, volume and turbidity of CBN were increased with increasing APP content (p<0.05). In antioxidant activities, total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging, ABTS radical scavenging and quercetin content of APP were the higher than those of BF and WF. The rutin content of BF was the highest. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of UBN and CBN were significantly increased (p<0.05) as the addition of APP content. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of 60BN-10AP were the higher than 60BN and 60BN-5AP. In conclusion, we confirmed the possibility of making buckwheat noodles with improved quality characteristics and antioxidant activities by adding APP and confirmed the possibility of using apple pomace in the food industry.

Machine learning-based extraction of rutin-enriched material from Tartary buckwheat byproducts and its utilization as a functional ingredient in making noodle

이가원 세종대학교 대학원 2021 국내석사

Buckwheat has been considered as a highly nutritious ingredient due to a variety of functional phenolic compounds, especially rutin. After milling process, only buckwheat flour is utilized for limited food applications such as noodles, while bran and hull are discarded as byproducts despite of the presence of a high level of rutin. Therefore, there is a need to explore new applications of buckwheat byproducts (especially, bran fractions) as a valuable source of rutin. In the first chapter, experimental procedures to prepare rutin-enriched material (REM) from buckwheat byproducts were established under diversified extracting conditions. The ultrasonic-assisted extraction with 50% ethanol (30 min agitation at 40oC, 1:5 buckwheat-to-solvent ratio) contributed to increasing the rutin level in the extracted materials. Furthermore, a new research framework with tensorflow-based machine learning was established to predict the nonlinear effects of various extraction conditions on rutin extraction from Tartary buckwheat byproducts. The data set consisting of 4 extraction factors (ethanol concentration, extraction temperature, buckwheat-to-solvent ratio, and ultrasonication time) and 2 corresponding features (extraction yield and rutin content), was subjected to two machine learning algorithms. Compared to conventional statistical modelling, machine learning analysis provided lower root mean square error and higher R2. Specifically, the multilayer perceptron neural network outperformed the multivariable linear regression model, and the ability to predict the extraction yield and rutin content in the extracted buckwheat materials was enhanced by increasing the number of hidden layers, consequently making good predictions of the extraction yield (R2=0.9664) and rutin content (R2=0.9642). In the second chapter, rutin-enriched material (REM) was utilized as a novel functional ingredient in making fresh noodle. The use of REM did not affect the pasting properties of wheat flour up to the level of 2% replacement. In the case of thermo-mechanical properties of REM-added dough, development time and water absorption property had a tendency to decrease with increasing amount of REM. Also, as wheat flour was replaced with REM in the formulation of fresh noodles, the degree of cooking loss and water absorption proportionally decreased. Also, the rutin content of the noodles had much higher value than the existing buckwheat noodles. In addition, their texture properties were not significantly different from those of wheat noodles. Thus, the effective preparation conditions for rutin-enhanced materials (REM) from Tartary buckwheat byproducts were optimally established and the resultant REM was positively utilized as a good source of functional material in fresh noodles, consequently encouraging the food industry to extend the use of buckwheat in a wider variety of food products.

Development of rutin-enriched buckwheat noodles through elucidation of rutin migration in Tartary buckwheat grains during hydrothermal treatments

오민수 세종대학교 대학원 2020 국내석사

Tartary buckwheat (Fagopyrum spp.) is nutritionally superior to other cereal grains due to a variety of functional ingredients, specifically, rutin. However, the conversion of rutin into quercetin by rutin-degrading enzymes during buckwheat processing leads to a decrease in the rutin content and an increase in the bitter taste derived from quercetin. Therefore, although Tartary buckwheat has higher amounts of rutin than common buckwheat, its uses in processed foods are very limited. In this study, Tartary buckwheat grains were subjected to three different hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature). When the native and hydrothermally-treated buckwheat flours were incorporated into the noodle formulation, a higher rutin content was observed in the noodles prepared with hydrothermally-treated Tartary buckwheat flour (0.409%) than the ones that were produced with native common buckwheat flour (0.001%) for commercial purposes. Furthermore, the use of the hydrothermally-treated buckwheat flour produced noodles with greater extensibility and better sensory properties. This study can aid in giving the food industry more potential opportunities to produce new functional food products by preventing rutin loss during processing.

Development of food ingredients with enhanced bioactivity from buckwheat and evaluation of their processing performance in foods

유지영 세종대학교 대학원 2012 국내석사

Buckwheat has been receiving great attention as an alternative crop to major cereals because of its nutritional and functional superiority. Buckwheat has been shown to have a variety of beneficial health effects derived from its phenolic compounds, especially, rutin. However, rutin-degrading enzymes exist in buckwheat seeds which convert rutin into quercetin with bitter taste. Therefore, the reduction of rutin content and production of the bitter taste derived from rutin loss play a negative role in consumer preference, discouraging the food industry to develop a variety of buckwheat-based foods. Also, a large amount of buckwheat byproduct produced after buckwheat milling is discarded as waste. Therefore, there is an urgent need to utilize the buckwheat byproducts by extending their uses as a new functional food ingredient. Tartary buckwheat was subjected to hydrothermal treatments (steaming, autoclaving, and boiling) for minimizing rutin loss in buckwheat-based foods. When native buckwheat flour was mixed with water, the rutin content was distinctly reduced, increasing the amount of quercetin. However, the rutin content remained constant and quercetin was hardly detected in hydrothermally-treated buckwheat flours. Hydrothermally-treated buckwheat flours had higher water holding capacity at 25oC whereas the opposite results were observed at 90oC. The use of hydrothermally-treated buckwheat flours gave less pasting parameters and lower viscoelastic properties. In the thermo-mechanical measurements, the noodle dough with hydrothermally-treated buckwheat flours had increased water absorption, development time, and starch gelatinization peak while the dough stability and the degree of starch retrogradation were reduced. The incorporation of hydrothermally-treated buckwheat flours into the noodle formulation caused the reduction of elongational viscosity and extensibility of buckwheat noodles, which could be correlated their SEM morphological images. In addition, rutin-enriched materials (REMs) were prepared from buckwheat byproducts and their physicochemical characteristics in noodles were investigated. Buckwheat byproducts (0.1 to 1.18 mm) obtained after buckwheat milling were treated with 70% ethanol, followed by ultrasonication and centrifugation. This ultrasonic-assisted ethanol extraction produced REMs with 30.34 g/100 g of rutin and the yield was about 8.9%. When REMs were incorporated into the noodle formulation at 2, 4, and 6% by weight, the contents of rutin in the noodles were determined to be 477.10, 958.09, and 1354.98 mg/100 g for uncooked noodles and 279.77, 578.14, and 743.07 mg/100 g after cooking, respectively. Especially, 4 and 6% REM noodles contained the comparable amount of rutin to a recommended dose of rutin per day. These results could favorably be correlated to the ABTS, DPPH, and FRAP antioxidant activities of the REM noodles. In addition, the incorporation of REMs led to an increase in the maximum resistance and extensibility of noodles compared to the native and steamed buckwheat noodles. Even though the cooking loss and turbidity of REM noodles increased with increasing amounts of REMs, the cooking qualities of REM noodles were comparable to those of native buckwheat noodles.