Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality.

ABSTRACT: Gallic acid (GA), presented in various plant sources, is increasingly used as a nutritional food ingredient due to its prominent bioactive. In this work, common buckwheat Wantuo (BWT, a Chinese traditional starch gel food) was fortified with 1,3,5% (w/w) GA and assessed for physicochemical properties of flour as well as in vitro starch digestibility, antioxidant and eating quality of BWT. The results clearly showed that the hydration, pasting properties as well as gel microstructure and texture of gel were influenced with addition of GA, while the color of flours showed no significantly change. Hydrogen bonds interaction between GA and starch, more hydrophilic groups exposure and more acid hydrolysis of the starch were thought to be main reasons. Furthermore, combined with structural analy

SUBMITTER: Wu D 

PROVIDER: S-EPMC9813321 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature