Characteristics of prophylactic components of buckwheat
2004
Krkoskova, B.,Vyskumny ustav potravinarsky, Bratislava (Slovak Republic) | Burakova, E.,Vyskumny ustav potravinarsky, Bratislava (Slovak Republic) | Macova, E.,Vyskumny ustav potravinarsky, Bratislava (Slovak Republic)
Buckwheat and buckwheat products were analysed and basic nutrients, content of protein fractions and components of total dietary fibre were determined. Samples of commercial whole buckwheat seeds, mechanically and thermally dehulled seeds, buckwheat milling products and buckwheat flakes were analysed. Composition of the protein fraction was analysed and the flavonoid content in samples was determined. Processed products showed significant differences in protein and dietary fibre contents. The most significant differences in protein content were found between buckwheat seeds dehulled mechanically (7.6 g/100 g) and thermally (13.5 g/100 g). High content of the total dietary fibre was determined (except of whole buckwheat seeds ) in thermally dehulled seeds (12.3 g/100 g). The lowest content (6.7 g/100 g) was found in buckwheat flakes from Ukraine. The flavonoids content was significant by lowered by the dehulling process (whole seeds 6.2 mg/100 g resp. 4.6 mg/100 g, dehulled seeds 2.2 mg/100 g and 2.98 mg/100 g, respectively).
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Technical University in Zvolen