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

effect of four soaking regimes: 5 degrees C/20 degrees C with/without changing of soaking water followed by oven drying at 40 degrees C-70 degrees C on various characteristics of buckwheat-based products was evaluated. Soaking buckwheat groats, hazelnuts and prunes at 5 degrees C was more favourable to total phenolic content, quercetin level and significantly decreased Escherichia coil counts in comparison with those obtained at 20 degrees C. The highest contents of phenolic, flavonoid and antioxidant capacity were observed upon drying at 40 degrees 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 degrees C-60 degrees C followed by a steep rise at 70 degrees C. Total coliforms and E. coli counts increased to >6.0 log cfu/g in products dried at 40 degrees C but decreased below 1.0 log cfu/g when dried at 50 degrees C-70 degrees C. (C) 2018 Elsevier Ltd. All rights reserved.