Comparison of some physical and chemical characteristics of buckwheat (<i>Fagopyrum esculentum</i> Moench) grains

Ünal, Halil; İzli, Gökçen; İzli, Nazmi; Aşik, Barış Bülent

doi:10.1080/19476337.2016.1245678

Cited by 32 publications

(28 citation statements)

References 29 publications

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“…Sample BU4, being high in starch, had the lowest protein content (13.9 g/100 g dm) among the buckwheat samples. Unal et al [ 46 ] also found a protein content of 13.8 g/100 g dm. For the other buckwheat samples, the amount of proteins varied between 14.4 and 16.4 g/100 g dm, which is within the range of results from other studies (14.0–17.9 g/100 g dm) [ 14 , 45 , 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Bock

Daelemans

Selis

et al. 2021

Foods

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A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

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Section: Resultsmentioning

confidence: 99%

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Bock

Daelemans

Selis

et al. 2021

Foods

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“…Iron ( Fe ), copper ( Cu ), zinc ( Zn ), manganese ( Mn ), and boron ( B ) in the extracts were analyzed using inductively coupled plasma optical emission spectrometry (ICP‐OES) (Perkin Elmer OPTIMA 2100 DV). The samples were analyzed in three replications (Unal, Izli, Izli, & Asik, ).…”

Section: Methodsmentioning

confidence: 99%

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Alibas

Zia

Yilmaz

et al. 2019

J Food Process Preserv

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Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 ± 0.001 [kg (moisture) kg–1 (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr. The scope of this study, a comparison of measurements of moisture with that of the predicted results was made, obtained from 21 thin layer drying models. For both 600 and 800 W microwave drying, Modified Henderson and Pabis's model; whereas, at 1,000 W, Alibas's model, and at 400 W, Modified Jena and Das's model were considered to be the most appropriate models. The most suitable drying process according to color parameters, chlorophyll content, and nutrients was obtained at 400 W microwave drying. Practical applications The herbal tea industry is growing globally and it is constanrly looking for new flavors that can attact consumers' attention. Herbal teas, in addition to being delicious, are required to meet the daily nutritional needs of the consumers. One of the drawbacks of drying is the loss of aroma and nutrients, moreover, drying operations carried out in open fields, such as sun drying, leads to contamination and can cause more harm than benefit. Thus, for food safety, it is very essential for herbal tea production facilities to use appropiriate methods to produce high‐quality products. The present study on drying of apple peels for herbal tea contains important data on the selection of the most suitable drying method for the preservation of nutrients.

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“…The weight (W) was determined with an OHAUS Analytical Balance. The weight of 100 peas was used to extrapolate the weight of 1000 grains, recording the results in grams (Unal et al, 2017). The bulk density was determined according to Equation 4 (Singh & Goswami, 1996).…”

Section: Physical Properties Of the Grains Dried With The Appropriatementioning

confidence: 99%

Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

et al. 2022

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Materials and methods 2.1 Materials Raw material: The pea grain varieties "Obonuco Andina" and "Sureña" were harvested at the LOPE farm, owned by the National Learning Center (Sena, Nariño, Colombia). Peas were graded, selected, and finally subjected to a constant temperature and relative humidity conditions (20 °C and 60% HR, respectively) for 12 h. An expanded polystyrene (EPS) chamber with a calcium chloride interior was used for this purpose.

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Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Cited by 32 publications

References 29 publications

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

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