Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour

Dielectric barrier discharge (DBD) plasma, lower and higher dose electron beam irradiation (EBI) are used widely in food processing. In this research, impacts of DBD plasma EBI processing on characteristics Tartary buckwheat whole flour were investigated the range parameters most often industry. Cross section, small granule reaggregation fragments appeared after as well values L*, a* WI. altered short crystal structure hydrogen-containing groups, increasing oil/water absorption freeze-thaw stability. had a mostly positive effect hydration properties at 50 to 70 °C, with contrast reduction temperature. will not affect nutrients content indeed. TPC, TFC antioxidant activity increased significantly (≤ 10 kGy) few free radicals generated. for industry, limited focus physicochemical promotion protection. This research indicates that can (TBF) significantly, but it shows negative damage bioactive compounds activity. improve TBF, which is given slightly simultaneously. Both safe methods flour, while more suitable development functional industry protection