Nutritional composition and flavonoids content of flour from different buckwheat cultivars

文献类型： 外文期刊

第一作者： Qin, Peiyou

作者： Qin, Peiyou;Hou, Zhaohua;Ren, Guixing;Wang, Qiang;Shan, Fang

作者机构：

关键词： Buckwheat flour;colour;nutritional aspects;flavonoids

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2010 年 45 卷 5 期

页码：

收录情况： SCI

摘要： P>Thirty nine buckwheat cultivars were collected from China, of which twenty one were tartary buckwheat and others were common buckwheat. Flour samples from these cultivars were analysed for colour properties, nutritional composition and flavonoid content. Buckwheat cultivars exhibited high variations for each of these parameters. The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids. On average, the tartary buckwheat flour contained a higher level of ash (2.38%) and lower levels of total starch (70.22%), amylose (22.32%), resistant starch (17.66%) than the common buckwheat flour (2.17%, 73.69%, 23.01%, 18.69% respectively) (P < 0.05) whereas the contents of proteins, fats and crude fibres of the tartary buckwheat flour were similar to those of common buckwheat flour. The Mei-Hua-Shan tartary buckwheat flour contained the highest level of total flavonoids and quercetin (22.74 mg g-1 and 2.38 mg g-1, respectively).

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