Vol. 7, Issue 2 (2019)
Characterization of germinated and un-germinated (Fagopyrum esculentum) buckwheat grain and its flour
Author(s): Swati Mutreja, Mayank Singh and Navdeep Jindal
Abstract: In recent years, buckwheat flour has gained much importance due to increased interest of researchers towards natural origin food than chemical modified food as modification induces some unwanted changes. Therefore, the different properties of buckwheat are of great significance so that it could be incorporated in multiple food system to increase functionality. In the light of above benefits, a study was conducted to understand the effect of germination on morphological, thermal and pasting properties of buckwheat flour derived from germinated and non-germinated grains. Results revealed germination caused a significant decrease in different viscosities viz., peak, trough, breakdown, setback and final viscosity. It also caused the reduction in gelatinization temperature of starch in buckwheat flour measured using Differential scanning calorimetry (DSC) when heated at constant rate. In addition to this loss in birefringence of starch molecule due to breakdown of amylopectin which is responsible for crystallinity with a large decrease in gelatinization energy. Thus, crystalline starch was changed to amorphous form in germinated grain. The swelling capacity of flour derived from germinated grains was found to be significantly increased (p<0.05). Scanning electron microscopy (SEM) showed smooth surface and dense packing of starch in non-germinated grain which got modified after germination.
Pages: 1015-1020 | 397 Views 75 Downloads
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How to cite this article:
Swati Mutreja, Mayank Singh, Navdeep Jindal. Characterization of germinated and un-germinated (Fagopyrum esculentum) buckwheat grain and its flour. Int J Chem Stud 2019;7(2):1015-1020.
