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Composition of Buckwheat (Fagopyrum Esculentum Moench) and its Possible Uses in Food Industry (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 5, 317 - 324, 01.10.2009

Abstract

Buckwheat (Fagopyrum esculentum Moench) contains high amounts of proteins, dietary fiber, vitamins, mineral matters, fundamental polyunsaturated fatty acids, and antioxidants such as rutin and quercetin. Buckwheat is an important food raw material due to its high nutritional quality. It has also a significant potential for the functional food industry. Buckwheat has a versatile field of use: It has been used successfully in production of various local products belonging to different cultures such as “soba”, “kasha”, “porridge”, “crumpet”, “naengmyeon” and “pizzoccheri” and as well as production of some fundamental food products such as; bread, pasta, noodle, cracker, cookie, and other products like vinegar, beer, tea, honey, spirit. It has also been utilized as animal feed for decades. Nevertheless, it is reported that, the consumption of buckwheat has been restricted due to the allergic reactions it causes in some people.

References

  • 1. Özboy Ö. 1992. Değişik oranlarda buğday kepe- ği içeren unların ekmek verimi ve kalitesini düzeltme imkânları. Hacettepe Üniversitesi Fen Bilimleri Enstitü- sü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 84 s.
  • 2. Gül H. 2007. Mısır ve buğday kepeğinin hamur ve ekmek nitelikleri üzerindeki etkilerinin incelenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Adana, Türkiye, 229 s.
  • 3. Yashimoto Y, Egashira T, Hanashiro I, Ohinata H, Takase Y, Takeda Y. 2004. Molecular structure and some physicochemical properties of buckwheat starches. Creal Chem, 81 (4) 515-520.
  • 4. Skerritt JH. 1986. Molecular comparison of alcohol-soluble wheat and buckwheat proteins. Cereal Chem, 63 (4) 365-369.
  • 5. Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K. 2004. Nutrient content in buckwheat milling fractions. Cereal Chem, 81 (2) 172-176.
  • 6. Kreft I, Fabjan N, Yasumoto K. 2006. Rutin content in buckwheat (fagopyrum esculentum moench) food materials and products. Food Chem, 98: 508-512.
  • 7. Wijngaard HH, Arendt EK. 2006. Buckwheat. Cereal Chem, 83 (4) 391-401.
  • 8. Fessas D, Signorelli M, Pagani A, Mariotti M, Iametti S, Schiraldi A. 2008. Guidelines for buckwheat enriched bread. J Therm Anal Calorim, 91 (1) 9-16.
  • 9. Anonymous. 2008. Buckwheat. http://en.wikipedia. org/wiki/buckwheat (24.06.2008).
  • 10. Anonymous. 2008. Karabuğday. http://www. alternatif-tip.net/index.php?option= com_ content&tas k=view&id=443&ıtemid=87 (10.07.2008).
  • 11. Choi I, Seog H, Park Y, Kim Y, Choi H. 2007. Suppressive effects of germinated buckwheat on development of fatty liver in mice fed with high-fat diet. Phytomedicine, 14 563-567.
  • 12. Mazza G. 1988. Lipid content and fatty acid composition of buckwheat seed. Cereal Chem, 65 (2) 122-126. 13. Mazza G. 1986. Buckwheat browning and color assessment. Cereal Chem, 63 (4) 361-364.
  • 14. Li S, Zhang QH. 2001. Advances in the development of functional foods from buckwheat. Crit Rev Food Sci Nutr, 41: 451-464.
  • 15. Shiratori R, Nagata Y. 1986. Utilization of buckwheat in modern Japan. Fagopyrum, 6: 23-46.
  • 16. Chai Y, Feng BL, Hu YG, Gao JF, Gao XL. 2004. Analysis on the variation of rutin content in diverent buckwheat genotypes. The Ninth International Symposium on Buckwheat, 688-691 p, 18-22 August 2004, Prague.
  • 17. Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ. 2007. Rutin and flavonoid contents in three buckwheat species fagopyrum esculentum, f. tataricum, and f. homotropicum and their protective effects against lipid peroxidation. Food Res Int, 40: 356-364.
  • 18. Tomar O, Kumlay AM, Çağlar A. 2008. Antioksidan ve Flavonoid Kaynağı Olarak Karabuğday (Fagopyrum Esculentum Moench). Hasad Gıda, 23 (274) 44-49.
  • 19. Marshall HG, Pomeranz Y. 1982. Buckwheat description. breeding production and utilization, In Advances in Cereal Science and Technology, Y Pomeranz (eds), pp. 157-210, American Association of Cereal Chemists Inc., St. Paul, Minnesota.ü
  • 20. FAO. 2008. Statistical databases. www.fao.org (24.06.2008).
  • 21. Oplinger ES, Oelke EA, Brinkman MA, Kelling KA. 1989. Buckwheat. Alternative Field Crops Manual. Univ. Of Wisconsin-Extension, Cooperative Extension University of Minnesota: Center For Alternative Plant and Animal Products and the Minnesota Extension Service (http://www.hort.purdue.edu/newcrop/afcm/buckwheat.html)
  • dorczyk M. 2005. The enrichment of asian noodles with fiberrich fractions derived from roller milling of hull-less barley. J Sci Food Agr, 1: 60-82.
  • 23. Tsuneo N. 2004. A history of buckwheat (soba noodle seed) and its advantages. Foods and Food Ingred J Jpn, 209 (4) 345-353.
  • 24. Wei C, Wei-Jun C, Zhi-Rong S, Ya-Ping Y. 2008. Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals. Food Res Int, 41: 924-929.
  • 25. Tang CH. 2007. Thermal properties of buckwheat proteins as related to their lipid contents. Food Res Int, 40: 381-387.
  • 26. Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. 2001. Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. J Cereal Sci, 33: 271-278.
  • 27. Bonafaccia G, Marocchini M, Kreft I. 2003. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem, 80 (1) 9-15.
  • 28. Bilgiçli N. 2008. Utilization of buckwheat flour in Turkish traditional foods. Bhosporus 2008 ICC International Conference, 176 p, 24-26 April 2008, İstanbul.
  • 29. Pomeranz Y, Robbins GS. 1972. Amino acid composition of buckwheat. J Agr Food Chem, 20: 270-274.
  • 30. Ikeda K, Sakaguchi T, Kusanao T, Yasumoto K. 1991. Endogenous factors affecting protein digestibility in buckwheat. Cereal Chem, 68 (4) 424-427.
  • 31. Chillo S, Laverse J, Falcone PM, Protopapa A, Del Nobile MA. 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. J Cereal Sci, 47: 144-152.
  • 32. Eggum BO, Kreft I, Javornik B. 1981. Chemical composition and protein quality of buckwheat (fagopyrum esculentum moench). Plant Food Hum Nutr, 30 (3-4) 175-179.
  • 33. Skrabanja V, Kreft I. 1998. Resistant starch formation following autoclaving of buckwheat (fagopyrum esculentum moench) groats. An in vitro study. J Agr Food Chem, 46: 2020-2023.
  • 34. Skrabanja V, Laerke HN, Kreft I. 1998. Effects of hydrothermal processing of buckwheat (fagopyrum esculentum moench) groats on starch enzymatic availability in vitro and in vivo rats. J Cereal Sci, 28: 209-214.
  • 35. Skrabanja V, Elmstahl HGML, Kreft I, Björck IME. 2001. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agr Food Chem, 49: 490-496.
  • 36. Wieslander G, Norbäck D. 2001. Buckwheat allergy. Allergy, 56: 703-704.
  • 37. Park JW, Kang DB, Kim CW, Ko SH, Yum HY, Kim KE, Hong CS, Lee KY. 2000. Identification and characterization of the major allergens of buckwheat. Allergy, 55: 1035-1041.
  • 38. Yano H, Kusada O, Kuroda S, Kato-Emori S. 2006. Disulfide proteome analysis of buckwheat seeds to screen putative allergens. Cereal Chem, 83 (2) 132-135.
  • 39. Ikeda K, Kishida M, Kreft I, Yasumoto K. 1997. Endogenous factors responsible for the textural characteristics of buckwheat products. J Nutr Sci Vitaminol, 43: 100-111.
  • 40. Kreft I. 1995. Ajdaczd, Kmecki Glas, 112 p. 41. Anonymous. 2008d. Karabuğday’ın besin değerleri ve sağlığa faydaları. http://www.tarimsalpazarlama.com (10.07.2008).
  • 42. Rayas-Duarte P, Mock CM, Satterlee LD. 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem, 73 (3) 381-387.
  • 43. Acar R. 2009. Karabuğday (Köşeli Buğday)’ın Tarımı. Konya Ticaret Borsası Dergisi, 11 (31) 30-37.
  • 44. Mazza G, Campbell CG. 1985. Influence of water activity and temperature on dehulling of buckwheat. Cereal Chem, 62 (1) 31-34.
  • 45. Manthey FA, Yalla SR, Dick TJ, Bedaruddin M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem, 81 (2) 232-236.

Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları

Year 2009, Volume: 34 Issue: 5, 317 - 324, 01.10.2009

Abstract

Karabuğday (Fagopyrum esculentum Moench); bileşiminde yüksek düzeyde protein, diyet lif, vitamin, mineral madde, temel çoklu doymamış yağ asitleri, rutin ve quercetin gibi antioksidanları içerir. Besin kalitesinin yüksek olması nedeniyle önemli bir gıda ham bileşeni olan karabuğday, fonksiyonel gıda endüstrisi için çok önemli bir potansiyele sahiptir. Çok yönlü kullanım alanına sahip olan karabuğday: “soba”, “kasha”, “porridge”, “crumpet”, “naengmyeon” ve “pizzoccheri” gibi farklı kültürlere ait birçok yöresel ürünün; ekmek, makarna, şehriye, kraker, kurabiye gibi temel gıda maddelerinin; sirke, bira, çay, bal ve ispirto gibi çok sayıda (gıda) sanayii ürününün üretiminde ve hayvan beslenmesinde başarı ile kullanılmaktadır. Bununla birlikte, karabuğday tüketiminin bazı bireylerde alerjik reaksiyonlara yol açtığı için kullanımının sınırlandığı bildirilmektedir.

References

  • 1. Özboy Ö. 1992. Değişik oranlarda buğday kepe- ği içeren unların ekmek verimi ve kalitesini düzeltme imkânları. Hacettepe Üniversitesi Fen Bilimleri Enstitü- sü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 84 s.
  • 2. Gül H. 2007. Mısır ve buğday kepeğinin hamur ve ekmek nitelikleri üzerindeki etkilerinin incelenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Adana, Türkiye, 229 s.
  • 3. Yashimoto Y, Egashira T, Hanashiro I, Ohinata H, Takase Y, Takeda Y. 2004. Molecular structure and some physicochemical properties of buckwheat starches. Creal Chem, 81 (4) 515-520.
  • 4. Skerritt JH. 1986. Molecular comparison of alcohol-soluble wheat and buckwheat proteins. Cereal Chem, 63 (4) 365-369.
  • 5. Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K. 2004. Nutrient content in buckwheat milling fractions. Cereal Chem, 81 (2) 172-176.
  • 6. Kreft I, Fabjan N, Yasumoto K. 2006. Rutin content in buckwheat (fagopyrum esculentum moench) food materials and products. Food Chem, 98: 508-512.
  • 7. Wijngaard HH, Arendt EK. 2006. Buckwheat. Cereal Chem, 83 (4) 391-401.
  • 8. Fessas D, Signorelli M, Pagani A, Mariotti M, Iametti S, Schiraldi A. 2008. Guidelines for buckwheat enriched bread. J Therm Anal Calorim, 91 (1) 9-16.
  • 9. Anonymous. 2008. Buckwheat. http://en.wikipedia. org/wiki/buckwheat (24.06.2008).
  • 10. Anonymous. 2008. Karabuğday. http://www. alternatif-tip.net/index.php?option= com_ content&tas k=view&id=443&ıtemid=87 (10.07.2008).
  • 11. Choi I, Seog H, Park Y, Kim Y, Choi H. 2007. Suppressive effects of germinated buckwheat on development of fatty liver in mice fed with high-fat diet. Phytomedicine, 14 563-567.
  • 12. Mazza G. 1988. Lipid content and fatty acid composition of buckwheat seed. Cereal Chem, 65 (2) 122-126. 13. Mazza G. 1986. Buckwheat browning and color assessment. Cereal Chem, 63 (4) 361-364.
  • 14. Li S, Zhang QH. 2001. Advances in the development of functional foods from buckwheat. Crit Rev Food Sci Nutr, 41: 451-464.
  • 15. Shiratori R, Nagata Y. 1986. Utilization of buckwheat in modern Japan. Fagopyrum, 6: 23-46.
  • 16. Chai Y, Feng BL, Hu YG, Gao JF, Gao XL. 2004. Analysis on the variation of rutin content in diverent buckwheat genotypes. The Ninth International Symposium on Buckwheat, 688-691 p, 18-22 August 2004, Prague.
  • 17. Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ. 2007. Rutin and flavonoid contents in three buckwheat species fagopyrum esculentum, f. tataricum, and f. homotropicum and their protective effects against lipid peroxidation. Food Res Int, 40: 356-364.
  • 18. Tomar O, Kumlay AM, Çağlar A. 2008. Antioksidan ve Flavonoid Kaynağı Olarak Karabuğday (Fagopyrum Esculentum Moench). Hasad Gıda, 23 (274) 44-49.
  • 19. Marshall HG, Pomeranz Y. 1982. Buckwheat description. breeding production and utilization, In Advances in Cereal Science and Technology, Y Pomeranz (eds), pp. 157-210, American Association of Cereal Chemists Inc., St. Paul, Minnesota.ü
  • 20. FAO. 2008. Statistical databases. www.fao.org (24.06.2008).
  • 21. Oplinger ES, Oelke EA, Brinkman MA, Kelling KA. 1989. Buckwheat. Alternative Field Crops Manual. Univ. Of Wisconsin-Extension, Cooperative Extension University of Minnesota: Center For Alternative Plant and Animal Products and the Minnesota Extension Service (http://www.hort.purdue.edu/newcrop/afcm/buckwheat.html)
  • dorczyk M. 2005. The enrichment of asian noodles with fiberrich fractions derived from roller milling of hull-less barley. J Sci Food Agr, 1: 60-82.
  • 23. Tsuneo N. 2004. A history of buckwheat (soba noodle seed) and its advantages. Foods and Food Ingred J Jpn, 209 (4) 345-353.
  • 24. Wei C, Wei-Jun C, Zhi-Rong S, Ya-Ping Y. 2008. Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals. Food Res Int, 41: 924-929.
  • 25. Tang CH. 2007. Thermal properties of buckwheat proteins as related to their lipid contents. Food Res Int, 40: 381-387.
  • 26. Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. 2001. Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. J Cereal Sci, 33: 271-278.
  • 27. Bonafaccia G, Marocchini M, Kreft I. 2003. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem, 80 (1) 9-15.
  • 28. Bilgiçli N. 2008. Utilization of buckwheat flour in Turkish traditional foods. Bhosporus 2008 ICC International Conference, 176 p, 24-26 April 2008, İstanbul.
  • 29. Pomeranz Y, Robbins GS. 1972. Amino acid composition of buckwheat. J Agr Food Chem, 20: 270-274.
  • 30. Ikeda K, Sakaguchi T, Kusanao T, Yasumoto K. 1991. Endogenous factors affecting protein digestibility in buckwheat. Cereal Chem, 68 (4) 424-427.
  • 31. Chillo S, Laverse J, Falcone PM, Protopapa A, Del Nobile MA. 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. J Cereal Sci, 47: 144-152.
  • 32. Eggum BO, Kreft I, Javornik B. 1981. Chemical composition and protein quality of buckwheat (fagopyrum esculentum moench). Plant Food Hum Nutr, 30 (3-4) 175-179.
  • 33. Skrabanja V, Kreft I. 1998. Resistant starch formation following autoclaving of buckwheat (fagopyrum esculentum moench) groats. An in vitro study. J Agr Food Chem, 46: 2020-2023.
  • 34. Skrabanja V, Laerke HN, Kreft I. 1998. Effects of hydrothermal processing of buckwheat (fagopyrum esculentum moench) groats on starch enzymatic availability in vitro and in vivo rats. J Cereal Sci, 28: 209-214.
  • 35. Skrabanja V, Elmstahl HGML, Kreft I, Björck IME. 2001. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agr Food Chem, 49: 490-496.
  • 36. Wieslander G, Norbäck D. 2001. Buckwheat allergy. Allergy, 56: 703-704.
  • 37. Park JW, Kang DB, Kim CW, Ko SH, Yum HY, Kim KE, Hong CS, Lee KY. 2000. Identification and characterization of the major allergens of buckwheat. Allergy, 55: 1035-1041.
  • 38. Yano H, Kusada O, Kuroda S, Kato-Emori S. 2006. Disulfide proteome analysis of buckwheat seeds to screen putative allergens. Cereal Chem, 83 (2) 132-135.
  • 39. Ikeda K, Kishida M, Kreft I, Yasumoto K. 1997. Endogenous factors responsible for the textural characteristics of buckwheat products. J Nutr Sci Vitaminol, 43: 100-111.
  • 40. Kreft I. 1995. Ajdaczd, Kmecki Glas, 112 p. 41. Anonymous. 2008d. Karabuğday’ın besin değerleri ve sağlığa faydaları. http://www.tarimsalpazarlama.com (10.07.2008).
  • 42. Rayas-Duarte P, Mock CM, Satterlee LD. 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem, 73 (3) 381-387.
  • 43. Acar R. 2009. Karabuğday (Köşeli Buğday)’ın Tarımı. Konya Ticaret Borsası Dergisi, 11 (31) 30-37.
  • 44. Mazza G, Campbell CG. 1985. Influence of water activity and temperature on dehulling of buckwheat. Cereal Chem, 62 (1) 31-34.
  • 45. Manthey FA, Yalla SR, Dick TJ, Bedaruddin M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem, 81 (2) 232-236.
There are 43 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Halef Dizlek This is me

Mehmet Sertaç Özer This is me

Erhan İnanç This is me

Hülya Gül This is me

Publication Date October 1, 2009
Published in Issue Year 2009 Volume: 34 Issue: 5

Cite

APA Dizlek, H. ., Özer, M. S. ., İnanç, E. ., Gül, H. . (2009). Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. Gıda, 34(5), 317-324.
AMA Dizlek H, Özer MS, İnanç E, Gül H. Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. The Journal of Food. October 2009;34(5):317-324.
Chicago Dizlek, Halef, Mehmet Sertaç Özer, Erhan İnanç, and Hülya Gül. “Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi Ve Gıda Sanayiinde Kullanım Olanakları”. Gıda 34, no. 5 (October 2009): 317-24.
EndNote Dizlek H, Özer MS, İnanç E, Gül H (October 1, 2009) Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. Gıda 34 5 317–324.
IEEE H. . Dizlek, M. S. . Özer, E. . İnanç, and H. . Gül, “Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları”, The Journal of Food, vol. 34, no. 5, pp. 317–324, 2009.
ISNAD Dizlek, Halef et al. “Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi Ve Gıda Sanayiinde Kullanım Olanakları”. Gıda 34/5 (October 2009), 317-324.
JAMA Dizlek H, Özer MS, İnanç E, Gül H. Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. The Journal of Food. 2009;34:317–324.
MLA Dizlek, Halef et al. “Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi Ve Gıda Sanayiinde Kullanım Olanakları”. Gıda, vol. 34, no. 5, 2009, pp. 317-24.
Vancouver Dizlek H, Özer MS, İnanç E, Gül H. Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. The Journal of Food. 2009;34(5):317-24.

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