In recent years the number of scientists interested in buckwheat has been growing. After a period of low interest and thus limited cultivation of buckwheat, its health properties have been appreciated. The most popular species are Fagopyrum esculentum and F. tataricum. The species are used to produce buckwheat groats, buckwheat flour and pasta. Buckwheat is a precious source of many various bioactive nutritions components and substances such as: wheat, aminoacides, polisaccharides, poliphenols and mineral substances. In this paper attention is paid to the possibilities of utilization of both buckwheat groats and by-products. The products obtained during processing offer a source of substances (raw materials) to be used in production of functional foods. In this study chemical contents of buckwheat products including bioactive substances are presented. Attention should be paid to low interest in buckwheat and its popularisation among both producers and consumers.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_28.pdf
| MLA | Dziedzic, Krzysztof, et al. "Możliwości wykorzystania gryki w produkcji żywności funkcjonalnej." Nauka Przyr. Technol. 4.2 (2010): #28. |
| APA | Krzysztof Dziedzic, Danuta Górecka, Joanna Kobus-Cisowska, Magdalena Jeszka (2010). Możliwości wykorzystania gryki w produkcji żywności funkcjonalnej. Nauka Przyr. Technol. 4 (2), #28 |
| ISO 690 | DZIEDZIC, Krzysztof, et al. Możliwości wykorzystania gryki w produkcji żywności funkcjonalnej. Nauka Przyr. Technol., 2010, 4.2: #28. |
Krzysztof Dziedzic
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dziedzic@up.poznan.pl