Investigation of some quality properties of milling fractions of buckwheats grown in different locations

In this research, some physical, chemical, nutritional and pasting properties of roller milling fractions (breaking flour (BF), reducing flour (RF) and fine bran (FB)) and wholegrain buckwheat flours (WBF) obtained from ultra centrifugal mill of native buckwheat cultivars (Aktaş cv. ve Güneş cv.) grown in different locations were investigated. Protein, ash, crude oil and total dietary fibre values of BF, RF and FB of buckwheats changed in the ranges of %5,5-16,6, %0,33-6,68, %0,28-9,56 and %2,2-55,2, respectively. Starch contents in the BF and RF samples changed in the range of %60,4-84,8. In the WBF, BF and RF samples, the water solubility and water binding capacity values changed in the ranges of %6,53-10,23 and %209,7-241,6; %1,23-4,10 and %150,7-178,8; %6,9-17,7 and 153,1-166,5, respectively. The water holding capacity (g water/g) and oil absorption capacity (g oil/g) values of same samples changed in the ranges of 1,85-2,08 and 0,97-1,08; 1,43-1,63 and 1,09-1,18; 1,52-1,74 and 1,09-1,22, respectively. All functional properties of FB fractions were found as the highest compared to other samples. It was seen that the FB fractions had the lowest brightness (L*) and whiteness index (WI) values, on the other hand they had the highest redness (a*) and yellowness (b*) values compared to the other samples. The highest L* and WI values were detected in BF samples. Total phenolic compounds (mg gallic acid/g) extracted from the WBF and roller milling fractions using dimethyl sulphoxide (DMSO) and 50% methanol were found as FB > WBF > RF > BF. The highest and the lowest total flavonoid (mg rutin/g) contents among the roller milled fractions were determined in FB and BF samples, respectively. The total flavonoid contents of WBF samples were higher than that of the BF and RF samples. The highest antioxidant activity properties were detected in FB fractions. The pasting properties of WBF, BF and RF samples were investigated using the rapid viscosity analyser. The pasting temperature of BF and RF samples changed in the range of 74,7-77,7 ºC; in contrast it was detected in the range of 92,3-94,8 ºC in the WBF samples. Peak viscosity, hot paste viscosity, breaking viscosity and final viscosity values of WBF samples were found as lower than that of the RF and BF samples.