Impact of Microwave Treatment on the Physicochemical, Structural, and Rheological Properties of Buckwheat (Fagopyrum esculentum L.) Starch

ABSTRACT In this study, the effect of microwave treatment time (0, 30, 60, 90, and 120 seconds) on the physicochemical and functional properties of buckwheat ( Fagopyrum esculentum L.) starch (containing 30% moisture content) isolated using the alkaline extraction method was investigated. X‐ray diffractometry and Fourier transform infrared absorbance ratio of 1047/1022 cm −1 showed that microwaves cleave and disrupt the amylopectin molecules, resulting in a less ordered structure and relative crystallinity in buckwheat starch. Apparent amylose content, water absorption capacity, and color values ( a * and b *) increased significantly ( p ≤ 0.05), whereas oil absorption capacity, light transmittance, swelling power, solubility index, syneresis, color value ( L *), and whitening index reduced with increasing the treatment time ( p ≤ 0.05). Microwave treatment also reduced buckwheat starch's pasting properties (peak, trough, breakdown, and final viscosities).