Author(s):

Sangeeta and Kawaljeet Sandhu

Abstract: Buckwheat, which contains high nutritional values of protein, dietary fibre, phenolic compounds and minerals, is a major pseudo-cereal for processing functional foods, especially the Japanese buckwheat noodles (soba noodles). In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present aim to this study was to determine the physico-chemical properties of native and acid hydrolyzed starch extracted from buckwheat. Amylose content and swelling power of buckwheat starch decreased whereas, solubility and light transmittance of buckwheat starch increased after acid hydrolysis of starch obtained from buckwheat.

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