Indexé dans
- Genamics JournalSeek
- Clés académiques
- JournalTOCs
- Infrastructure nationale des connaissances en Chine (CNKI)
- Accès à la recherche mondiale en ligne sur l'agriculture (AGORA)
- Centre international pour l'agriculture et les biosciences (CABI)
- RechercheRef
- Répertoire d'indexation des revues de recherche (DRJI)
- Université Hamdard
- EBSCO AZ
- OCLC - WorldCat
- érudit
- Catalogue en ligne SWB
- Publions
- Pub européen
- Google Scholar
Liens utiles
Partager cette page
Dépliant de journal
Revues en libre accès
- Agriculture et aquaculture
- Alimentation et nutrition
- Biochimie
- Bioinformatique et biologie des systèmes
- Business & Management
- Chimie
- Génétique et biologie moléculaire
- Immunologie & Microbiologie
- Ingénierie
- La science des matériaux
- Neurosciences & Psychologie
- Science générale
- Sciences cliniques
- Sciences environnementales
- Sciences médicales
- Sciences pharmaceutiques
- Sciences vétérinaires
- Soins infirmiers et soins de santé
Abstrait
Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat
Shruti Pandey, Amudha Senthil and Kahkasha Fatema
Buckwheat (Fagopyrum esculentum) is a rich source of many bioactive components, which have been shown to provide various health benefits. In the present investigation, effect of hydrothermal treatment on the buckwheat seeds and changes in physico-chemical and functional properties (of husked and dehusked flours) were studied. Results revealed that, the protein content decreased as the duration of parboiling increased whereas crude lipid, fiber and ash content increased in both the husked and dehusked flours. It was also observed that the mineral content was higher for the husked as compared to dehusked flours. Hydrothermal processing increased swelling power and solubility. The product developed from the dehusked flour was preferred over the husked flour product.