Thermal, Pasting and Micro- Structural Properties of Starch and Flour of Tartary Buckwheat (F. Tataricum).

Abstract

Tartary buckwheat (F. tataricum) is a rich source of bioactive components and is a major pseudo-cereal for processed functional foods. In buckwheat flour, starch is the main component which plays an important role in the functional and technological properties of end-use food products. In the present investigation starch was isolated; flour and starch isolates of buckwheat were studied for their pasting behaviour, thermal and microstructural characteristics. Granules of starch were oval, spherical and polygonal in shape and having noticeable flat surface areas. Scanned image of flour showed more agglomeration of granules. Results revealed that, presence of protein, lipids and other components affects the pasting and thermal properties of flour and starch. Pasting temperature of flour was higher than starch indicates the higher temperature requirement for gelatinization. RVA analysis showed higher peak, trough, and final and set back viscosities of starch than corresponding viscosities of flour. Slightly higher onset temperature was observes for flour than starch sample while conclusion temperature of starch was higher than flour. Difference in enthalpy change was noticed and starch showed higher values for enthalpy change. Understanding of these properties of buckwheat starch and flour aids in the selection of processing parameters in the food industry, and opens up new avenues of industrial applications.