Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on compositional Characteristics and Quantitative Determination of Buckwheat Flour in Commercial Products of Kangwondo Makkuksoo(Buckwheat Noodle) and Buckwheat Flour

강원도 막국수와 메밀분의 성분학적 특성 및 시판제품 중의 메밀함량 감별법

  • 이상영 (강원대학교 식품생명공학부) ;
  • 최용순 (강원대학교 식품생명공학부) ;
  • 심태흠 (강원대학교 식품생명공학부) ;
  • 김준래 (강원대학교 식품생명공학부) ;
  • 김성완 (강원대학교 생명과학부) ;
  • 정의호 (강원도 보건환경연구원)
  • Published : 1999.10.01
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Abstract

This study was tried to evaluate possibilities for discriminating the mixture degree of wheat flour from buckwheat products. Buckwheat was milled into four grades of powder, i.e. whole grain flour (WGF), inner layer flour(ILF), middle layer flour(MLF) and outer layer flour(OLF)), and these powders were mixed with wheat flour(WF) to make mixed samples. Ash, protein and fat contents of the buckwheat flours were high in the order of OLF=WGF>MLF>ILF. On the other hand, WF showed a similar content to OLF in ash and protein, and to ILF in fats. Potassium and magnesium contents were higher in all the buckwheat powder than in the wheat flour. Flavonoid contents were higher in order of OLF>WGF=MLF> ILF, but it was not in wheat flour. Although the reliable correlation between mix ratio and components, i.e. mag nesium or ash analyzed were found, it did not seem to reflect sufficiently the expected variations of contents of original material components. Also, compositions of commercial buckwheat products were analyzed to evaluate the mixed ratio of buckwheat flour and wheat flour. The results suggest that the components analyzed in this study as putative marker were not good in determining whether or how much buckwheat products contained wheat flour.

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References

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