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

• Autorzy: Dąbrowski G. , Skrajda M. , Tańska M. , Ruszkowska M.
• 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

EN

roasted buckwheat groats; size; color; phenolic compounds

• Wydawca: Wydawnictwo Uniwersytetu Morskiego w Gdyni
• Czasopismo: Zeszyty Naukowe Akademii Morskiej w Gdyni
• Rocznik: 2016
• Tom: nr 94
• Strony: 81--90
• Opis fizyczny: Bibliogr. 17 poz., rys., tab.

Twórcy

autor

Dąbrowski G.

• University of Warmia and Mazury in Olsztyn, Poland

autor

Skrajda M.

• University of Warmia and Mazury in Olsztyn, Poland

autor

Tańska M.

• University of Warmia and Mazury in Olsztyn, Poland

autor

Ruszkowska M.

• Gdynia Maritime University, Poland

Bibliografia

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