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Evaluation of quality characteristics of Korean and Chinese buckwheats

품종에 따른 국내산 및 중국산 메밀의 품질특성

  • Cho, MyoungLae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Bong-Jae (Department of Food Science, Kongju National University) ;
  • Lee, Hyo-ku (Department of Food Science, Kongju National University) ;
  • Rhee, Seong-Kap (Reseat/Korea Institute of Science and Technology Information) ;
  • Lim, Jeong-Ho (Korea Food Research institute) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 조명래 (강원대학교 식품생명공학과) ;
  • 최선일 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 조봉제 (공주대학교 식품공학과) ;
  • 이효구 (공주대학교 식품공학과) ;
  • 이성갑 (한국과학기술정보연구원) ;
  • 임정호 (한국식품연구원) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2015.07.22
  • Accepted : 2016.03.02
  • Published : 2016.04.30

Abstract

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.

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