Journal
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Volume 65, Issue 1, Pages 9-20Publisher
INST ANIMAL REPRODUCTION & FOOD RESEARCH POLISH ACAD SCIENCES OLSZTYN
DOI: 10.1515/pjfns-2015-0005
Keywords
buckwheat; bioactive compounds; processing; buckwheat derived products; quality and functionality
Categories
Funding
- Project REFRESH - Unlocking the potential of the Institute of Animal Reproduction and Food Research [FP7-REGPOT-2010 - 1-264105]
- European Research Area and region development.
- Research Potential of the 7th Framework Programme
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The functional food development is one of the most interesting fields of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non-bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and finally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed.
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