Open AccessChemical Composition of Buckwheat Groats from Various Russian Manufacturers
Author(s) -
P I Gunkova,
A.S. Buchilina,
A.L. Ishevskiy,
E A Pchelina,
Ю. А. Николаев
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/852/1/012036
Subject(s) - chemical composition , food science , composition (language) , starch , chemistry , dietary fibre , fermentation , philosophy , linguistics , organic chemistry
Buckwheat groats is produced from buckwheat seeds. Buckwheat is characterized by a unique chemical composition, which determines its highest nutritional value and functional properties. The indicators of the chemical composition of buckwheat are of great importance in the production of plant-based fermented alternative dairy products. The chemical composition is characterized by a wide range of fluctuations in the quantitative content of components depending on the climatic zone of buckwheat growth and weather conditions during the vegetative period. The objects of this study were the samples of the top-grade quick-cooking unground buckwheat groats of the “Mistral”, “Agro-Alliance”, “Uvelka”, “Altaiskaya skazka” brands. This article shows that the considerable differences were observed in the content of fat, protein, and starch in buckwheat. It was found that in the unground buckwheat produced by various Russian manufacturers in the spring of 2021 an average protein content was 18.67%, fat–4.6%, carbohydrates–62.21%, and the content of starch was on average 49.78%. These indicators of the chemical composition of unground buckwheat groats should be considered when developing fermented alternative buckwheat-based dairy products.