Engineering in Agriculture, Environment and Food
Online ISSN : 1881-8366
ISSN-L : 1881-8366
Optimization of the physical properties and antioxidant activity of Mongolian buuz wrappers with buckwheat flour substituted for wheat flour
Solongo BATGERELTakahiro SAITO Masatsugu TAMURA
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2023 Volume 16 Issue 4 Pages 113-122


This study aimed to evaluate the physical properties and antioxidant activity of buuz wrappers and to determine the appropriate ratio for replacement of wheat flour (WF) with buckwheat flour (BF). Wrappers were prepared with four ratios of BF and WF: 0:100 (BF0), 25:75 (BF25), 50:50 (BF50), and 75:25 (BF75). The total phenolic content (TPC) and DPPH free-radical-scavenging activity were highest in BF75 wrappers and lowest in BF0 wrappers, while the opposite trend was observed for toughness and extension. Steamed BF50 wrappers could be prepared without cracks and had similar toughness and 2.43- and 4.79-fold higher TPC and DPPH free-radical-scavenging activity than BF0 wrappers. In conclusion, the optimal substitution ratio for replacement of WF with BF in buuz wrappers was 50:50.

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© 2023 Asian Agricultural and Biological Engineering Association

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