ITALIAN BUCKWHEAT (FAGOPYRUM-ESCULENTUM) STARCH - PHYSICOCHEMICAL ANDFUNCTIONAL-CHARACTERIZATION AND IN-VITRO DIGESTIBILITY

Authors
ACQUISTUCCI R FORNAL J
Citation
R. Acquistucci et J. Fornal, ITALIAN BUCKWHEAT (FAGOPYRUM-ESCULENTUM) STARCH - PHYSICOCHEMICAL ANDFUNCTIONAL-CHARACTERIZATION AND IN-VITRO DIGESTIBILITY, Die Nahrung, 41(5), 1997, pp. 281-284
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
41
Issue
5
Year of publication
1997
Pages
281 - 284
Database
ISI
SICI code
0027-769X(1997)41:5<281:IB(S-P>2.0.ZU;2-E
Abstract
A study on the physico-chemical properties and structure together with the evaluation of starch digestibility was carried out on starch isol ated from buckwheat (Fagopyrum esculentum) cultivated in different Ita lian areas. Results showed that buckwheat samples analysed were differ ent among them and from wheat starch used as reference. Buckwheat gran ules were polygonal in shape and had a smaller diameter than the wheat starch granule. The starch obtained from buckwheat had a higher swell ing power than the wheat one, probably as a consequence of the wheaker but more extensive bonding forces in the granule. During cooling, buc kwheat samples showed a good paste stability.