| Issue |
E3S Web Conf.
Volume 296, 2021
1st International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2021)
|
|
|---|---|---|
| Article Number | 07007 | |
| Number of page(s) | 6 | |
| Section | Food Security and Availability of Healthy and Safe Nutrition | |
| DOI | https://doi.org/10.1051/e3sconf/202129607007 | |
| Published online | 28 July 2021 | |
Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology
1 Novosibirsk State Technical University, Prospekt K. Marksa, 20, 630073 Novosibirsk, Russia
2 Institute of Solid State Chemistry and Mechanochemistry of SB RAS, Kutateladze Str., 18, 630128 Novosibirsk, Russia
3 Ural State University of Economics, 8 Marta Str., 62, 620144 Yekaterinburg, Russia
* Corresponding author: korpacheva@corp.nstu.ru
In the paper, technology of melanin and powder from buckwheat (Fagopyrum esculentum) hull obtaining is studied. Buckwheat hull is a by-product of buckwheat grain production and has high antioxidant activity. It is a cheap source for raw material with high content of cellulose and brown melanin pigment. In Russia, buckwheat grain is strategical crop used in child and dietary nutrition. Buckwheat hulls, which production volume is about 22% of the total volume of processed grain, are practically not used. At the same time, buckwheat hull can be regarded as a valuable raw material for obtaining of several biologically active substances and technological food ingredients due to its unique chemical composition. The possibility and prospects of using products of buckwheat hulls processing in the formulation of dessert with functional properties, is described. It was found that the implementation of buckwheat processing by-products into the desserts increases their antioxidant activity, and addition of fine powder increases dietary fiber content in them.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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