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

Ünal H., Izli G., İzli N., Aşık B. B.

CYTA-JOURNAL OF FOOD, vol.15, pp.257-265, 2017 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15
  • Publication Date: 2017
  • Doi Number: 10.1080/19476337.2016.1245678
  • Journal Name: CYTA-JOURNAL OF FOOD
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.257-265
  • Keywords: Buckwheat, physical and chemical characteristics, colour, total phenolic content, macro- and microelement concentrations, MOISTURE-CONTENT, TARTARY BUCKWHEAT, TECHNOLOGICAL PROPERTIES, FUNCTIONAL FOODS, LENTIL SEEDS, L., VARIETIES, FRACTIONS, CULTIVARS, MINERALS


Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Gune 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.