Analysis on Processing and Digestion Characteristics of Germinated Tartary Buckwheat Powder
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Abstract:
To explore the application of germinated Tartary buckwheat powder in food, moisture content changes during Tartary buckwheat germination were studied. The processing characteristics of germinated Tartary buckwheat powder, such as its freeze-thaw stability, gel-forming capacity, hydration characteristics, and transmittance, were analyzed and compared against those of normal Tartary buckwheat powder (control). In addition, the reducing sugar release rate during in vitro digestion simulation, starch composition, and the estimated glycemic index were measured. The results show that the moisture content of Tartary buckwheat increases rapidly in the initial stage of germination (0~3 h) and then continues to increase slowly. Germination significantly reduces the freeze-thaw stability of the Tartary buckwheat powder, and the water release rate reaches 18.94%, which is 3.01 times that of the original powder (control). The sedimentation volume decreases by 11.30%, indicating enhanced gel-forming capacity. Moreover, the water holding capacity and degree of swelling decrease, but the solubility increases significantly by 26.70%. The light transmittance of germinated Tartary buckwheat powder is 4.29%, which is 0.38% lower than that of the control. The release amounts of reducing sugars increase continuously in the first 15 h of soaking and the first 12 h of germination, reaching the maximum release amount of 13.85% and 10.67%, respectively. Subsequently, the release amounts decline. The starch content of the Tartary buckwheat powder drops from 66.94% to 59.43% after soaking at 20 ℃ for 40 h and germination for 48 h at 25 ℃, 80% humidity and 7500 Lx light intensity. The content of rapidly digestible starch increases to 85.69%, while the resistant starch content decreases to 9.45%. The germinated Tartary buckwheat flour digestion rate rises significantly, and the final hydrolysis rate reaches 92.80%. However, the hydrolysis index (88.24) and the estimated glycemic index (88.15) did not increase significantly. Therefore, compared with normal buckwheat powder, germinated buckwheat powder has better gel-forming capability, solubility, and digestibility; thus, it is applicable for preparing gelled and easily digestible food. The findings of this study provide a theoretical basis for the development of germinated buckwheat food.
