Author(s):

Sangeeta and Kawaljeet Sandhu

Abstract: In the buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. In the present study physico-chemical properties of native and oxidized buckwheat starch were reported. Amylose content of buckwheat starch decreased after oxidation of starch. Swelling power of buckwheat starch decreased whereas, solubility of buckwheat starch increased after oxidation of starch. Light transmittance of buckwheat starch increased after oxidation of buckwheat starch and with passage of time light transmittance decreased in native and oxidized starch.

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