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Tytuł artykułu

Variability of geometrical properties, surface color and phenolic compounds content of commercial roasted buckwheat groats

Wybrane pełne teksty z tego czasopisma
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
This study was aimed at evaluating commercial roasted buckwheat groats for their organoleptic and geometrical traits, color and content of phenolic compounds. An attempt was also undertaken to correlate the achieved values of the analyzed parameters. The shape, sizes and color (HIS model) were determined using Digital Image Analysis (DIA), whereas the content of phenolics was assayed spectrophotometrically with the Folin-Ciocalteu method. High variability was noted in projection area and length of seeds. In turn, seed circularity was the trait with the lowest variance coefficient. The analyzed groats differed also in color, which may be due to differences in the size of seeds subjected to the roasting process. The low variability was also found in the case of free phenolics content. Finally, the study demonstrated a positive correlation between buckwheat seed surface and the content of phenolic compounds, which may be caused by a correlation between seed size and roasting time.
Słowa kluczowe
Rocznik
Tom
Strony
81--90
Opis fizyczny
Bibliogr. 17 poz., rys., tab.
Twórcy
  • University of Warmia and Mazury in Olsztyn, Poland
autor
  • University of Warmia and Mazury in Olsztyn, Poland
autor
  • University of Warmia and Mazury in Olsztyn, Poland
  • Gdynia Maritime University, Poland
Bibliografia
  • 1. Ahmed A., Khalid N., Ahmad A., Abbasi N.A., Latif M.S.Z., Randhawa M.A., Phytochemicals and biofunctional properties of buckwheat: a review, The Journal of Agricultural Science, 2014, 152, no. 3, s. 349–369.
  • 2. Dietrych-Szostak D., Changes in the flavonoid content of buckwheat groats under traditional and microwave cooking, Fagopyrum, 2006, 23, no. 9, s. 94–96.
  • 3. Guo X.D., Wu C.S., Ma Y.J. Parry J., Xu Y.Y., Liu H., Wang M., Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties, Food Research International, 2012, 49, no. 1, s. 53–59.
  • 4. Ikeda K., Arap R., Morp K., Tougo M., Kreft I., Yasumoto K., Characterization of buckwheat groats by mechanical and chemical analyses, Fagopyrum, 2001, 18, s. 37–43.
  • 5. Klepacka J., Zastosowanie komputerowej analizy obrazu do oceny barwy nasion gryki w czasie procesu technologicznego, Czasopismo Naukowo-Kulturalne, 2014, 25, s. 29–38.
  • 6. Konopka I., Tańska M., Konopka S., Differences of some chemicals and physical properties of winter wheat grain of mealy and vitreous appearance, Cereal Research Communications, 2015, 43, no. 3, s. 470–480.
  • 7. Kordan B., Gabryś B., Effect of barley and buckwheat grain processing on the development and feeding of the confused flour beetle, Journal of Plant Protection Research, 2013, 53 no. 1, s. 96–102.
  • 8. Krkošková B., Mrazova Z., Prophylactic components of buckwheat, Food Research International, 2005, 38, no. 5, s. 561–568.
  • 9. Lu L., Murphy K., Baik B.K., Genotypic variation in nutritional composition of buckwheat groats and husks, Cereal Chemistry, 2013, 90, no. 2, s. 132–137.
  • 10. Majkowska A., Klepacka J., Rafalowski R., Analiza zawartości związków fenolowych i białka w kaszach gryczanych dostępnych na rynku w województwie warmińsko-mazurskim, Fragmenta Agronomica, 2015, 32, nr 1, s. 82–91.
  • 11. Oomah B. D., Campbell C. G., Mazza G., Effects of cultivar and environment on phenolic acids in buckwheat. Euphytica, 1996, 90, no. 1, s. 73–77.
  • 12. Şensoy Í., Rosen R. T., Ho C. T., Karwe M. V., Effect of processing on buckwheat phenolics and antioxidant activity, Food Chemistry, 2006, 99, no. 2, s. 388–393.
  • 13. Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L., Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions, Journal of the Science of Food and Agriculture, 2001, 81, no. 11, s. 1094–1100.
  • 14. Tańska M., Rotkiewicz D., Kozirok W., Konopka I., Measurement of the geometrical features and surface color of rapeseeds using digital image analysis, Food Research International, 2005, 38, no. 7, s. 741–750.
  • 15. Wronkowska M., Piskuła M.K., Zieliński, H., Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity, Food Chemistry, 2016, 196, s. 355–358.
  • 16. Zhang M., Chen H., Li J., Pei Y., Liang Y., Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods, LWT-Food Science and Technology, 2010, 43, no. 1, s. 181–185.
  • 17. Zieliński H., Michalska A., Piskuła M.K., Kozłowska H., Antioxidants in thermally treated buckwheat groats, Molecular Nutrition & Food Research, 2006, 50, no. 9, s. 824–832.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-9f2a8c69-4d40-4c11-99f6-8d64365bfd41
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