Article
Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
Journal of the science of food and agriculture - 1 May 2010
Suzuki Tatsuro, Kim Sun-Ju, Mukasa Yuji, Morishita Toshikazu, Noda Takahiro, Takigawa Shigenobu, Hashimoto Naoto, Yamauchi Hiroaki, Matsuura-Endo Chie
Abstract excerpt
BACKGROUND: Relationships between buckwheat (Fagopyrum esculentum Moench) flour lipase, lipoxygenase and peroxidase activity, along with levels of individual free fatty acids (FFAs) and levels of headspace volatile compounds of boiled buckwheat noodles, were investigated for 12 different buckwheat varieties. Enzyme activities and FFA levels in flour were correlated with their respective varietal arrays of boiled...
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