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KMID : 1134820140430101549
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 10 p.1549 ~ p.1554
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Production and Heat-Stable Characteristics of Emulsion Made from Buckwheat Sprout Extracts
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Cha Bo-Sook
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Abstract
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This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.
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KEYWORD
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buckwheat, rutin, emulsion, polyphenol, heat stability
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