Buckwheat is one of the functional pseudocereals rich in antioxidants,
nutrients, bioactive compounds, and phytochemicals. Colour represents one of
the most important sensory parameters in the quality assessment of the meat
products. The aim of this study was to determine the possible effect of
9-month artificial aging storage at 40 ? 2?C on the change in instrumental
colour of buckwheat products used in the meat industry. In the CIE L*a*b*
system, L*, a*, and b* coordinates are used to specify the data of
instrumental colour properties. The results were statistically processed by
two-way ANOVA (P<0.001) and Tukey?s Honestly Significant Difference post-hoc
tests (P<0.05). Storage and product type (and their interaction) factors
significantly influenced instrumental colour. During storage, significant
differences were observed between the time points (0, 3, 6, and 9 months) in
flour, with trends of decreasing lightness (L*) and increasing red (a*) and
yellow (b*) colour intensity values. Regarding product type, significantly
higher L* values were observed in flour, while a* values were higher in
grains. Except for the 3rd month, b* values did not show significant
differences. The insights gained in this study may indicate the further
application of stored buckwheat flour and grains in obtaining
technologically justified and colour-sensory acceptable meat end-products
for consumers.