Влияние Показателей Качества Зерна Гречихи На Изменение Кислотного Числа Жира И Кислотности

The moisture content of buckwheat determines its shelf life and quality indices. Lately buckwheat quality has declined due to the adverse climatic conditions during harvesting. The effect of buckwheat quality on the change of the fat acidity value and acidity of the grain storage after eight months long storage was investigated. Those indices were determined for the grain of different moisture content and different percentage of sprouted and damaged grains. The studies have shown that oxidative damage of buckwheat increases with increasing moisture content and the weight fraction of sprouted and damaged grains. All three defects of grain (high moisture content and the percentage of sprouted and damaged grains) increase the rate of lipid hydrolysis in the grain thus increasing the fat acidity value. The fat acidity value may be regarded as grain freshness indicator. The research determined the threshold fat acidity value for good quality of buckwheat grain which made 7.5 mg KOH g.