Analysis Of Antioxidant And Antibacterial Properties Of Buckwheat Hull Flavonoids Extracts And Development In Convenience Foods

Buckwheat hulls are rich in flavonoids,but they are processed as a by-product of buckwheat flour processing and have low processing availability.Cereal bars are based on a variety of cereal ingredients,and their promotion in the marketplace is plagued by problems such as low nutritional value and short storage time.Flavonoids have antioxidant,antibacterial,hypoglycemic and hypotensive effects,by extracting flavonoids from buckwheat hulls added to cereal bars,not only to achieve the full utilization of resources,but also to enhance the nutritional fortification and balance of cereal bars,enhance its antioxidant and antibacterial properties to extend the shelf life of the effect.Therefore,this study was conducted by using sweet buckwheat bark and buckwheat bark as the object of study,firstly to characterise the structure,and its antioxidant activity and antibacterial properties for comparative analysis,the processing characteristics of the raw material mixed cereal grains,to take advantage of the resource advantages of mixed cereals,to explore the addition of sweet buckwheat bark flavonoids extract to develop a new generation of cereal bars of food technology,as well as its quality characteristics and antioxidant,properties and shelf-life studies;with a view to to provide a theoretical basis for the production of cereal bars in industry and commerce.The following are the conclusions of the experiment:(1)Sweet buckwheat hulls and buckwheat hulls as raw materials for the extraction of two flavonoids,through the structural characterization of their antioxidant activity and antibacterial properties of comparative analysis,the results show that:the two flavonoid extracts were found to contain the same spectrum of rutin as well as C6-C3-C6 structure,preliminary qualitative analysis found rutin,kaempferol,mucosterol,chrysin monomers,and sweet buckwheat hulls than buckwheat hulls in more than one monomer kaempferol.The antioxidant activity and antibacterial properties of sweet buckwheat hull flavonoid extracts were higher than those of buckwheat hull.In summary,the choice of antioxidant and antibacterial properties of buckwheat hull flavonoid extract for subsequent testing.(2)Oats,yellow rice,millet as food ingredients,after cooking and frying maturation treatment of its nutritional composition,physical properties,rheological properties and functional properties of comparative analysis and research,while the sensory score as an indicator,the use of response surface methodology to optimize a convenience food cereal bars,test results show that the total starch,protein and fat content of each grain after frying is significantly lower than its original grain;treated stack density.The results showed that the total starch,protein and fat contents of each grain were significantly lower than those of the original grain after frying.Before frying,the starch of the grains was small,irregularly polygonal,neatly arranged and tightly packed,while after frying the grains changed and formed honeycomb-like agglomerates;the G’ and G" values of oats,millet and yellow rice increased with frequency before and after frying.In summary it was shown that the ripening treatment increased the flavour of the cereal bars available for subsequent testing.The main factors affecting the sensory evaluation of convenience food cereal bars were identified through single-factor tests as soy protein,flavonoid extract and oats.The Box-Behnken test was designed to obtain the optimum recipe for convenience food cereal bars with 3.0 g of flavonoid extract;4.5 g of soy protein;and 53.0 g of oats.(3)The cereal bars were developed and analysed for their quality characteristics,in vitro simulated digestive characteristics and shelf life.The test results showed that the cereal bars contained 14.28 g of protein and 7.35 g of fat;the addition of flavonoids has led to a reduction in the grain starch content of the cereal bar.The addition of flavonoids gave the cereal bars a rich variety of amino acids and balanced their nutritional value;the addition of flavonoid compound powder had a significant effect on the hardness,crispness,cohesiveness,adhesion,chewiness and elasticity of the cereal bars(P<0.05).In the in vitro simulated digestion,the content of total flavonoids and total phenols gradually increased with increasing digestion time and there was a correlation between antioxidant composition and antioxidant Sensory analysis indicated the acceptability of cereal bars with flavonoid compounds and the ability of adding flavonoids to cereal bars to significantly extend their shelf-life time.