CHEMICAL COMPOSITION OF SELECTED PRODUCTS MADE FROM COMMON BUCKWHEAT (Fagopyrum esculentum Moench)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509437" target="_blank" >RIV/70883521:28110/10:63509437 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
CHEMICAL COMPOSITION OF SELECTED PRODUCTS MADE FROM COMMON BUCKWHEAT (Fagopyrum esculentum Moench)
Original language description
The aim of this study was to determine the basic chemical composition of selected buckwheat products made from common buckwheat (Fagopyrum esculentum Moench). From buckwheat products, groats, flour, wholemeal flour, pasta and crunchy products natural, were chosen. Samples were grounded to a fine powder. All analyses were realized according to the Official Journal of the European Union (2009). The moisture content was the highest in groats - 10.67% and the lowest in crunchy products natural - 7.53%. Thegreatest amount of fat was determined in wholemeal flour - 8.26%. The crude protein content was about 15%, only in pasta and crunchy products the values were lower about the half. Starch content in all analyzed samples ranged from 59.11% in wholemeal flour to 84.18% in crunchy products. Amino acid composition of buckwheat products was also realized.
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
V. vedecká konferencia doktorandov s medzinárodnou účasťou pri príležitosti Európskeho týždňa vedy
ISBN
978-80-552-0471-0
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
Slovenská poľnohospodárská univerzita v Nitre
Place of publication
Nitra
Event location
Nitra
Event date
Jan 1, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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