İzli, Gökçen2022-12-302022-12-302016-10-02Ünal, H. vd. (2017). ''Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains''. CYTA - Journal of Food, 15(2), 257-265.1947-6337https://doi.org/10.1080/19476337.2016.1245678https://www.tandfonline.com/doi/full/10.1080/19476337.2016.12456781947-6345http://hdl.handle.net/11452/30173Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Gune variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sphericity, surface area, aspect ratio, volume, weight of thousand grains, bulk and densities, porosity, terminal velocity, angle of repose, coefficient of static friction, rupture strength, apparent colour of buckwheat varieties, ash, protein, antioxidant capacity, total phenolic content and minerals (P, K, Mg, Na, Ca, Fe, Zn, Cu, B Cr and Pb) content. Multilinear models for two buckwheat varieties were developed and presented to predict the grain volume. All properties of the varieties that provide useful data to engineers in equipment design and post-harvest technology for the buckwheat grains were statistically different. These differences could be due to the individual characteristics of the varieties, environmental and growth conditions.eninfo:eu-repo/semantics/openAccessFood science & technologyBuckwheatColourMacro- and microelement concentrationsPhysical and chemical characteristicsTotal phenolic contentMoisture-contentTartary buckwheatTechnological propertiesFunctional foodsLentil seedsL.VarietiesFractionsCultivarsMineralsAspect ratioColorLeadMagnesiumMicaSilicate mineralsStictionBuckwheatBuckwheat (fagopyrum esculentum moench)Geometric mean diametersIndividual characteristicsMicroelementsPhysical and chemical characteristicsPost-harvest technologiesTotal phenolic contentCropsArticle0003995958000132-s2.0-85002194697257265152Food science & technologyFagopyrum; Buckwheat Flour; Rutoside