Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099723 | Trends in Food Science & Technology | 2016 | 15 Pages |
Abstract
Amylose contents of buckwheat starch ranged from 20 to 28%. Starch granules are most polygonal with size ranging from â¼2 to 15 μm and an average diameter of â¼6-7 μm. The polymorph is A-type. The amount of extra-long unit chains of amylopectin (DP > 100) is higher than that of cereal amylopectins. Low glycaemic index of buckwheat food products could be attributed to the non-starch components. Buckwheat starch has been used as fat replacer, ingredient for extruded products, nanocomposite material, and fermentation substrate for alcoholic beverage. It may be concluded that buckwheat starch can be a unique source of specialty starch for innovative food and non-food applications.
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Authors
Fan Zhu,