Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry

An investigation was conducted on the pasting behavior of starch from some of the buckwheat (Fagopyrum esculentum Monch) cultivars introduced from Poland, France and the former Soviet Union and cultivated at the University of Hohenheim. A comparative method study was made among Brabender viscoamylography (BV), rapid visco-analysis (RVA) and differential scanning calorimetry (DSC). The results showed that most of the buckwheat starches began to gelatinize from around 60, 70, and 80 degrees C as measured with DSC, RVA and BV, respectively. Buckwheat starch exhibited a higher viscosity than cereal starches. No significant difference was found between the cultivars in the gelatinization temperature according to the F test. No regression could be established between the BV and RVA methods for either the gelatinization temperature or the viscosity. The concentration had little influence on the thermal characteristics of the starch suspension as evaluated using DSC. The gelatinization temperature determined with DSC was the lowest, followed by that with BV and that then with RVA.