{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T04:16:19Z","timestamp":1788322579465,"version":"build-2803163510"},"reference-count":34,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Buckwheat is a strategic raw material for plant\u2010based milk production due to its gluten\u2010free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72\u2009h) on the physicochemical properties, rheological behavior, phytic acid content, and\n in vitro<\/jats:italic>\n protein\/phenolics digestibility of buckwheat milk.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42\u2009mPa\u2009s (at 72\u2009h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (\n L<\/jats:italic>\n *) while redness (\n a<\/jats:italic>\n *) and yellowness (\n b<\/jats:italic>\n *) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72\u2009h. The highest\n in vitro<\/jats:italic>\n protein digestibility was observed at 24\u2009h of sprouting, after which a relative decline occurred due to the formation of protein\u2013polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after\n in vitro<\/jats:italic>\n digestion were substantially higher in sprouted samples, especially at 48 and 72\u2009h, than in the control.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n \n The results indicate that a sprouting duration of 48\u2009h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure. \u00a9 2026 The Author(s).\n Journal of the Science of Food and Agriculture<\/jats:italic>\n published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71046","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T03:40:18Z","timestamp":1788320418000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of sprouting pretreatment on physicochemical properties and\n in vitro<\/i>\n digestibility of buckwheat milk"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9022-5427","authenticated-orcid":false,"given":"Merve Tu\u011f\u00e7e","family":"Tun\u00e7","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Sciences G\u00fcm\u00fc\u015fhane University G\u00fcm\u00fc\u015fhane T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"F\u0131rat","family":"Y\u0131lmaz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Sciences G\u00fcm\u00fc\u015fhane University G\u00fcm\u00fc\u015fhane T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arda","family":"Akdo\u011fan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Sciences G\u00fcm\u00fc\u015fhane University G\u00fcm\u00fc\u015fhane T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u0130lyas","family":"Atalar","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agriculture Eski\u015fehir Osmangazi University Eski\u015fehir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Halil \u0130brahim","family":"Odaba\u015f","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agriculture Eski\u015fehir Osmangazi University Eski\u015fehir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,1]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"crossref","first-page":"783","DOI":"10.1016\/j.matpr.2022.04.284","article-title":"A concise review on buckwheat materials based ready to serve and ready to eat food products","volume":"66","author":"Govindhaswamy Krishnaswamy G","year":"2022","journal-title":"Mater Today Proc"},{"key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"101196","DOI":"10.1016\/j.afres.2025.101196","article-title":"Characterization of buckwheat products fermented with lactic acid bacteria","volume":"5","author":"Matej\u010dekov\u00e1 Z","year":"2025","journal-title":"Appl Food 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