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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Slovenská poľnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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