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Evaluation of quality characteristics of Korean and Chinese buckwheats
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.225-232
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.225
 Title & Authors
Evaluation of quality characteristics of Korean and Chinese buckwheats
Cho, MyoungLae; Choi, Sun-il; Lee, Jin-Ha; Cho, Bong-Jae; Lee, Hyo-ku; Rhee, Seong-Kap; Lim, Jeong-Ho; Lee, Ok-Hwan;
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This study investigated the quality characteristics (chemical composition, amino acid content, lipid content, and rutin content) of common and tartary buckwheats cultivated from Korea and China. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of various common and tartary buckwheats were 8.78~13.37%, 11.00~12.11%, 2.87~3.18%, 1.80~2.58%, and 70.2~73.8%, respectively. The major amino acids in Korean and Chinese buckwheats were aspartic acid (1,105.1~1,403.5 mg/100 g), glutamine (2,250.9~2,996.1 mg/100 g), and arginine (932.5~1,388.6 mg/100 g). The major minerals were K (423.7~569.4 mg/100 g), Mg (181.8~255.9 mg/100 g), and P (328.6~555.0 mg/100 g). Palmitic acid (14.2~16.1%) was the major saturated fatty acid, and oleic (37.0~40.8%) and linoleic (31.7~38.6%) acids were the major unsaturated fatty acids. Tartary buckwheats (261.0~265.0 mg/g) had significantly higher rutin contents than that of common buckwheats (4.39~5.68 mg/g). These results suggested that common and tartary buckwheats cultivated in Korea and China contain naturally occurringnutrients in an abundance.
tartary buckwheats;common buckwheats;quality characteristics;Korean;Chinese;
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