Qualidade do Fagopyrum esculentum moench em diferentes condições de armazenamento

Abstract

Buckwheat (Fagopyrum esculentum Moench), which is also known as buckwheat, is a highly nutritious pseudocereal rich in starch, fiber and protein. Because it does not contain gluten in its composition, it has great industrial importance for people allergic to gluten and celiacs, besides being relevant for a nutritionally well-balanced diet. As part of grain production is stored in some period and the adequate storage prevents losses of agricultural products, the objective of this work was to evaluate the quality of buckwheat grains and flour under ambient and low temperature conditions over 120 days of storage. The buckwheat grains used were from the cultivar IPR 92 Altar, cultivated in the Experimental area of the Federal University of Grande Dourados (UFGD), located in Dourados, Mato Grosso do Sul (MS). After harvest the grains were dried under controlled laboratory conditions and cleaned manually, separating the large impurities for better product analysis. The grain was storage in kraft paper packaging and polypropylene bottles, packed in ambient condition and low temperature at 13 ºC in the period of 120 days. The water content of the grains, the electrical conductivity and the color parameters were determined. For the flour, obtained from the grinding of the grains, the water content was determined and the parameters of color quality, water activity, pH, water absorption index and solubility were evaluated. The design was done in subdivided plots and the data were analyzed through variance analysis and mean comparison tests. There was a significant statistical effect of storage time, condition and interaction between time and condition for most variables. In the grain quality analysis, the 120 days of storage provided an increase in electrical conductivity and a change in grain color, which lost the intensity of the black color. The water content of the grain obtained a trend of reduction in all storage conditions, with the exception of R Kraft. In the analysis of buckwheat flour, pH, water activity, solubility and water absorption showed results that prove the quality of the flour in the 120 days of storage.