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Compositions and Pasting Properties of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm Flour  

Kim, Jin-Ki (Pulmuone CO., Ltd)
Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 149-153 More about this Journal
Abstract
Composition and pasting properties of endosperms of one common buckwheat (CB) and two tartary buckwheats (TB) grown in China were investigated. No differences were observed in proximate composition and amino acid content between CB and TB. Content of rutin in TB was 22-fold higher than that of CB. Among minerals, iron, calcium, and magnesium contents were higher in TB than CB, whereas zinc, manganese, and phosphorus contents were similar, Pasting properties measured with Rapid visco Analyzer revealed TB-2 cultivar had highest peak viscosity, trough, and breakdown, followed by TB-1 and CB. Setback of TB was about 2.2-fold greater than that of CB. Significant differences in color were observed between CB and TB, and among TB cultivars.
Keywords
buckwheat; tartary buckwheat; rutin; amino acid composition; mineral; pasting;
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