The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot

Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin–Ciocalteau and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (61.37-70.58), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22/6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product.