Endogenous factors responsible for the textural characteristics of buckwheat products.
Endogenous factors responsible for the textural characteristics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopectin contents of buckwheat. A texturometric analysis showed that the springiness of heated-dough made from buckwheat flour was positively correlated to its starch content and amylopectin content, and the springiness and chewiness was negatively correlated to the protein content. Experiments adding isolated buckwheat protein or starch to buckwheat dough confirmed the above-mentioned correlation between texture and components. This study suggests that both the protein and starch present in buckwheat flour may be important factors responsible for the textural characteristics of buckwheat products.
ORGANICALLY GROWN BUCKWHEAT AS A HEALTHY FOOD AND A SOURCE OF NATURAL ANTIOXIDANTS
Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are because of their phenolic substances content resistant to grazing by animals, pests, diseases, UV radiation and unfavourable soil conditions. Buckwheat is sensitive to application of mineral fertilizers, especially nitrogen fertilizers. Buckwheat is as a semi-wild plant suitable for growing without pesticides and artificial mineral fertilisation. All these make buckwheat suitable for production of organically grown foods.
Lectin-tannin interactions and their influence on pancreatic amylase activity and starch digestibility
Interaction of red kidney bean lectin and tannic acid and their individual and combined effects on the digestion was investigated. A combination of lectin and tannic acid had no significant inhibitory effect on the α-amylase, indicating that in combination their antinutritional effetcs toward this enzyme may become abolished.