Production of buckwheat tea using different methods, investigation of physicochemical, sensory and antioxidant properties

Buckwheat farming has just started to be practiced in our country. In order to produce buckwheat tea, to provide reference and to give some useful information to the consumer, it has been produced using different methods, roasting and pressurized steam process. In this study, a comparative evaluation of all the various physical, chemical and sensory changes of produced buckwheat tea was made. With the parameters we evaluated, information that both the producer and the consumer can benefit from has emerged. In addition, it is aimed to benefit the literature since it is a subject that has not been researched in our country. Moisture, water extract, ash, water-soluble and insoluble ash, alkalinity in water-soluble ash, cellulose, total phenolic capacity (TAK), total flavonoid capacity (TFLK) and total antioxidant capacity (TAK), DPPH release were analyzed in the buckwheat tea samples produced by two different methods. Radical scavenging activity, FRAP total iron reduction antioxidant capacity, ABTS radical cation scavenging effect and LC-MS/MS analyzes of phenolic compounds were applied. Moisture values of KB11, KB12 and KB13 samples are 0.42% to 5.84%, water extract is 5.91% to 11.46%, water insoluble ash is 41.85% to 52.65% and ABTS values are higher than other samples, while total ash, crude fiber, insoluble in 10% HCl Ash, TFLK, TAK and FRAP analysis results were low. The highest moisture content and water extract rate were found in the KB13 sample. Total ash, water insoluble ash, alkalinity, TFK, TFLK, TAK analysis results were high in KB2, KB5, KB6, KB10 and KB12 samples. In samples numbered KB1, KB5, KB9 and KB10, alkalinity, DPPH, % DPPH inhibition, ABTS and % ABTS analysis results are higher than other samples. It has been observed that some factors applied to the buckwheat husk tea production process may affect the analysis results.