Relationship between Color Change and Rutin Content in Roasted Tartary Buckwheat Bran

Abstract

Tartary buckwheat bran is an underutilized byproduct of buckwheat flour production that is extremely rich in rutin. In this study, the relationship between color change and rutin content in Tartary buckwheat bran sample amounts of 20 to 100 g during roasting between 10 to 30 min at 160 to 240 °C was investigated with the aim of obtaining rutin-rich Tartary buckwheat bran. Increasing the roasting time and temperature and decreasing the sample amounts caused reductions in the rutin content and the L* and b* values. However, even after roasting for 10 min at 160 to 230 °C and for 20 min at 160 °C in sample amounts of 100 g, Tartary buckwheat bran retained high levels of rutin. As a higher rutin content has been closely associated with higher values of L* and b*, analyzing color parameters using a chromaticity meter is promising for predicting the rutin content in roasted Tartary buckwheat bran.