Potential of buckwheat varieties ‘Aiva’, ‘Nojas’, ‘Lileja’ for production of new (gluten-free) products
2022
SternaŠterna, Vita, Vita | Zute, Sanita | DamskalneDamškalne, Margita, Margita | Ence, Enno | StrausaŠtrausa, Evita, Evita
Buckwheat cultivation is becoming more and more important at a time when organic farming methods are gaining popularity, because it is in the biological system that the positive contribution of this species to the crop is most effectively seen. The biochemical composition of buckwheat is of high dietary value, however, it may be different for different varieties under the same growing conditions, in addition, the yield, economic characteristics and ripening time depend on the genetic characteristics of the varieties. The aim of the study was to evaluate the productivity and chemical composition of buckwheat cultivars ‘Aiva’, ‘Noja’, ‘Lileja’ and their suitability for the production of extruded products. The research data show that the most suitable varieties for food production in Latvia are ‘Aiva’ and ‘Nojas’, which provide a higher yield and are 10–14 days earlier. The high protein content (13. 45–7.12%), the low fat content (2.51–2.82%) and the fibre supply show that all three varieties are high-quality raw materials for the production of both gluten-free and other products. The content of protein, amino acids, fat starch and trace elements in buckwheat grown under the same conditions does not differ significantly.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies