Physicochemical properties of buckwheat roasted at specified temperatures (175, 200, 225 and 250°C) and times (5 and 10 min) were investigated. Appearance of roasted buckwheat showed that non-enzymatic browning reaction occurred mainly at the embryo due to the presence of sugars and proteins. Microstructure of roasted buckwheat showed the formation of air cells inside the endosperm indicating the expansion of grain during roasting. Rapid Visco Analyzer profiles revealed that the extent of starch gelatinization was depending preferentially upon the roasting time rather than temperature. Total polyphenol and flavonoid content in roasted buckwheat were not significantly different from those of unroasted grains, although polyphenols and flavonoids in ethanol extracts increased slightly after roasting. Antioxidant activities of buckwheat increased after roasting.

• Yu-Jin Han(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)
• Seong-Su Park(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)
• Ye-Joo Park(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)
• Jae-Eun Choi(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)
• Young-A Chung(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)
• Jae Kwon Lee.(Dept. of Food Science and Biotechnology, Kyonggi Univ., Suwon, Korea.)