PHYSICOCHEMICAL QUALITY CHARACTERISTICS OF BUCKWHEAT FLOUR

Jara, Priscila A.; Schoeninger, Vanderleia; Dias, Lucas M.; Siqueira, Valdiney C.; Lourente, Elaine R. P.

doi:10.1590/1809-4430-Eng.Agric.v42n4e20210026/2022

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Scientific Paper • Eng. agríc. 42 (4) • 2022 • https://doi.org/10.1590/1809-4430-Eng.Agric.v42n4e20210026/2022 linkcopy

PHYSICOCHEMICAL QUALITY CHARACTERISTICS OF BUCKWHEAT FLOUR

Authorship SCIMAGO INSTITUTIONS RANKINGS

The aim of this study was to characterize buckwheat flours produced using different processing methods, including with or without tegument removal and sieving with different mesh sizes. Flour A was produced by milling clean grains without husks or any other waste derived from peeling and separation processes and by sieving using 0.21-mm sieves. Flour B was a by-product of flour A, with grain size measuring 0.21–0.25 mm. Flour C was produced by milling whole grains, which after grain separation using 0.21-mm sieves resulted in a fine, whole-grain flour. Flour D was produced from what remained in the 0.21-mm sieves after sieving flour C and was processed using 0.25-mm sieves. Flours were assessed regarding water content, water activity, pH, acidity, color, microscopic characteristics, and protein and ash content. The study design was completely randomized, and differences were tested using an analysis of variance and comparison-of-means tests. Milling and separation procedures changed most quality parameters, except for water activity. Flour D contained the largest proportion of crude protein (19.87%) and showed high solubility and darker coloration than the other flours. The results of this study may be of relevance for consumers and for commercial buckwheat processing to optimize processing methods for food manufacturing.

Fagopyrum esculentum Moench; pseudocereal; gluten

Flour type	color parameters

	L*	a*	b*	C*	H
A	91.12 ± ^{0.14 a}	0.05 ± ^{0.03 b}	8.18 ± ^{0.16 b}	8.18 ± ^{0.16 b}	89.67 ± ^{0.23 a}
B	82.56 ± ^{0.51 b}	0.10 ± ^{0.25 b}	13.42 ± ^{0.25 a}	13.42 ± ^{0.25 a}	89.6 ± ^{0.46 a}
C	78.95 ± ^{0.48 c}	1.84 ± ^{0.10 a}	8.79 ± ^{1.30 b}	8.79 ± ^{1.30 b}	77.92 ± ^{2.13 c}
D	72.29 ± ^{1.35 d}	1.80 ± ^{0.17 a}	13.00 ± ^{0.35 a}	13.00 ± ^{0.35 a}	82.11 ± ^{0.53 b}
p-value	0.000*	0.000*	0.002*	0.000*	0.000*

Flour type	Ash (%)	Water content (%)	wa	Acidity (%)	pH
A	1.409 ± ^{0.002 b}	12.34 ± ^{0.001 b}	0.493 ± ^0.023	5.1 ± ^0,35c	6.29 ± ^0.624
B	2.271 ± ^{0.001 ab}	11.92 ± ^{0.001 ab}	0.509 ± ^0.006	5.8 ± ^0,16b	6.18 ± ^0.552
C	1.267 ± ^{0.001 b}	12.09 ± ^{0.001 b}	0.515 ± ^0.003	6.2 ± ^0,14b	6.36 ± ^0.294
D	3.085 ± ^{0.001 a}	11. 36 ± ^{0.001 a}	0.488 ± ^0.016	12.4 ± ^0,22a	6.34 ± ^0.289

p-value	0.000*	0.000*	0.056^ns	0.000*	0.945 ^ns

Flour type	WAI (g gel. g flour^-1)	SI (%)	Protein (%)
A	2.004 ± ^0.051d	0.046 ± ^0.002c	5.94 ± ^{1.65 a}
B	2.391 ± ^{0.023 b}	0.078 ± ^{0.005 b}	13.52 ± ^{1.81 a}
C	2.155 ± ^0.075c	0.052 ± ^0.001c	6.68 ± ^{1.34 a}
D	2.752 ± ^0.033a	0.096 ± ^0.003a	19.87 ± ^{1.95 b}

p-value	0.000*	0.000*	0.000*

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Associação Brasileira de Engenharia Agrícola Associação Brasileira de Engenharia Agrícola - SBEA, Departamento de Engenharia - FCAV/UNESP, Via de Ac. Prof. Paulo Donato Castellane, KM 05, CEP: 14884-900 , Phone: +55 (16) 3209-7619, WhatsApp: +55 (16) 98118-8978 - Jaboticabal - SP - Brazil
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[TFN1] Grades: A: fine flour from cleaned grains, free of husks or any other waste derived from the peeling process; followed by sieving with 0.21-mm mesh size; B: coarse flour from clean grains, free of husks or any other waste derived from the peeling process; grain size between 0.21 and 0.25 mm; C: fine flour separated using 0.21-mm sieves; D: whole-grain flour with grain size between 0.21 and 0.25 mm. Shown are the mean values ± standard deviation; different lower-case letters in each column indicate statistically significant differences (Tukey’s test); asterisks indicate significant differences using an F test.