• Food Science and Preservation
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• v.21 no.2
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• pp.181-186
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• 2014

This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84 ${\mu}m$, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.963-968
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• 1999

This study was tried to evaluate possibilities for discriminating the mixture degree of wheat flour from buckwheat products. Buckwheat was milled into four grades of powder, i.e. whole grain flour (WGF), inner layer flour(ILF), middle layer flour(MLF) and outer layer flour(OLF)), and these powders were mixed with wheat flour(WF) to make mixed samples. Ash, protein and fat contents of the buckwheat flours were high in the order of OLF=WGF>MLF>ILF. On the other hand, WF showed a similar content to OLF in ash and protein, and to ILF in fats. Potassium and magnesium contents were higher in all the buckwheat powder than in the wheat flour. Flavonoid contents were higher in order of OLF>WGF=MLF> ILF, but it was not in wheat flour. Although the reliable correlation between mix ratio and components, i.e. mag nesium or ash analyzed were found, it did not seem to reflect sufficiently the expected variations of contents of original material components. Also, compositions of commercial buckwheat products were analyzed to evaluate the mixed ratio of buckwheat flour and wheat flour. The results suggest that the components analyzed in this study as putative marker were not good in determining whether or how much buckwheat products contained wheat flour.