Composition and technological properties of the flour and bran from common and tartary buckwheat

Bonafaccia, G.; Marocchini, M; Kreft, Ivan

doi:10.1016/s0308-8146(02)00228-5

Cited by 452 publications

(407 citation statements)

References 19 publications

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“…Buckwheat is mainly consumed as a seed. In addition to rutin, buckwheat is a rich source of starch and also contains many other valuable compounds such as proteins, antioxidative substances, trace elements and dietary fibre (Park et al 2000;Bonafaccia et al 2003). Whole buckwheat groats contain 55 % starch, 12 % protein, 4 % lipid, 2 % soluble carbohydrates, 7 % total dietary fibre, 2 % ash and 18 % other components (organic acids, phenolic compounds, tannins, etc.)…”

Section: Introductionmentioning

confidence: 99%

Rutin in buckwheat grain meal determined by UV photoacoustic spectroscopy and HPLC

Dóka¹,

Brunori²,

Schmidt³

et al. 2017

Nova Biotechnologica Et Chimica

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A relatively novel approach for easy and quick determination of rutin in buckwheat grain is suggested. The rutin content of the grain in seven common buckwheat (Fagopyrum esculentum) and six Tartary buckwheat (Fagopyrum tataricum) varieties was investigated by means of UV photoacoustic spectroscopy and HPLC as reference method. The lowest content was found in 'Botan' and 'Bamby' varieties, while the highest values were obtained in the variety 'Emka'. Rutin content in grain of all Tartary buckwheat varieties was two orders of magnitude higher than in the other varieties. Rutin content in F. esculentum ranges between 9 and 36 mg/100 g dry weight as compared to 921 to 2 132 mg/100 g dry weight in F. tataricum. The UV photoacoustic spectroscopy data show rather good correlations of R 2 =0.977 and R 2 =0.980 with values obtained by HPLC data for all measured samples. Therefore, UV photoacoustic spectroscopy can be a cheap and quick method for determining rutin content in buckwheat grain.

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Section: Introductionmentioning

confidence: 99%

Rutin in buckwheat grain meal determined by UV photoacoustic spectroscopy and HPLC

Dóka¹,

Brunori²,

Schmidt³

et al. 2017

Nova Biotechnologica Et Chimica

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“…The high nutritional value of this important alternative crop is mainly due to its balanced amino acid composition (rich in lysine and arginine), the high biological quality of its protein, and its high content of minerals (P, Fe, Zn, K and Mg) and biologically active compounds (Wijngaard & Arendt, 2006). Furthermore, buckwheat can be safely consumed by people with coeliac disease because it contains no gluten (Bonafaccia, Marocchini, & Kreft, 2003;Christa & Soral-Smietana, 2008;Li & Zhang, 2001;Mazza & Oomah, 2005). According to 2014 data, the world cultivation area of buckwheat is 2,008,694 ha and its production quantity is 2,056,607 tonnes (FAO, 2014).…”

Section: Introductionmentioning

confidence: 99%

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

Ünal

İzli

et al. 2016

CyTA - Journal of Food

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Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sphericity, surface area, aspect ratio, volume, weight of thousand grains, bulk and densities, porosity, terminal velocity, angle of repose, coefficient of static friction, rupture strength, apparent colour of buckwheat varieties, ash, protein, antioxidant capacity, total phenolic content and minerals (P, K, Mg, Na, Ca, Fe, Zn, Cu, B Cr and Pb) content. Multilinear models for two buckwheat varieties were developed and presented to predict the grain volume. All properties of the varieties that provide useful data to engineers in equipment design and post-harvest technology for the buckwheat grains were statistically different. These differences could be due to the individual characteristics of the varieties, environmental and growth conditions.

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“…It is classified as a so-called pseudo-cereal, such as quinoa and amaranth 2 . Buckwheat can be considered a health food since it contains: protein of high biological value, high fibre levels, high levels of fagopyritols (compounds that may help in treatment of diabetes II), high levels of rutin (an anti-oxidant), unsaturated fatty acids and minerals 3,7,8,18,37,38 . In addition, buckwheat can be consumed as part of a gluten-free diet by celiac patients 1 .…”

Section: Introductionmentioning

confidence: 99%

Optimisation of a Mashing Program for 100% Malted Buckwheat

Wijngaard

Arendt

2006

Journal of the Institute of Brewing

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The objective of this study was to develop a temperature programmed mashing profile for 100% buckwheat malt. Both standard brewing methods and a rheological tool (Rapid Visco Analyser) were used to characterise worts and mashes. An optimal grist : liquor ratio of 1: 4 was observed. At this ratio, buckwheat malt showed a gelatinisation temperature of 67°C and barley malt 62°C. A one hour stand at 65°C exhibited higher FAN levels, fermentable extracts and lower viscosity values than stands at 67°C or 69°C, and was therefore used in further mashing trials. An extra mashing step of 30 min, at any of the tested temperatures, increased extract values a minimum of 4%, decreased viscosities a minimum of 0.20 mPas, and increased fermentable extracts 12%. Best results were obtained when a mashing-in temperature was used in the range of 35°C to 45°C. These mashing-in temperatures were used to design an optimal mashing procedure: 15 min at 35°C; 15 min at 45°C; 40 min at 65°C; 30 min at 72°C; 10 min at 78°C. This program showed higher extract values and fermentable extract values (72.7% and 49.9%) than obtained by congress mashing (65.3% and 40.0%), thus successfully optimising the mashing program.

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Composition and technological properties of the flour and bran from common and tartary buckwheat

Cited by 452 publications

References 19 publications

Rutin in buckwheat grain meal determined by UV photoacoustic spectroscopy and HPLC

Rutin in buckwheat grain meal determined by UV photoacoustic spectroscopy and HPLC

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

Optimisation of a Mashing Program for 100% Malted Buckwheat

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