This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products.

中文翻译：

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荞麦麸的添加对荞麦凝胶的理化，糊化特性和淀粉消化的影响

这项研究调查了不同含量的荞麦麸皮对荞麦粉凝胶的理化性质，糊化性能和体外淀粉消化率的影响。还测量了总酚含量和抗氧化活性（DPPH清除自由基的活性和铁还原/抗氧化能力）。每100克凝胶的总淀粉含量为64.45至75.66，抗性淀粉的百分比为1.36％至1.75％，而蛋白质的比例为12.07％至12.93％。结果表明，麸皮添加量减少了总淀粉含量并略微降低了蛋白质含量，但增加了抗性淀粉含量。麸皮添加量增加了凝胶的总酚含量和抗氧化活性，同时降低了血糖反应。随着麸皮水平的增加，释放的葡萄糖减少（分别为95.17、84.08、69.80、60.23 mg葡萄糖/ g样品）。结果表明，荞麦皮（假谷物）具有营养价值，可用于荞麦产品的开发。