Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN was found to be lighter in color with a finer and continuous structure while WGFN whi...

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Bibliographic Details
Published in:Food science & technology 2022-04, Vol.160, p.113286, Article 113286
Main Authors: Thanushree, M.P., Sudha, M.L., Martin, Asha, Vanitha, T., Kasar, Crassina
Format: Article
Language:English
Subjects:
Buckwheat noodle
Carbohydrate fractions
Nutritional composition
Quercetin
Rutin
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Summary:This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN was found to be lighter in color with a finer and continuous structure while WGFN which has higher fiber content exhibited a coarser and disrupted pattern under scanning electron microscopy. The amount of rutin detected in WGFN was significantly higher (998.22 mg/100 g) than that of FFN (148.21 mg/100 g). Addition of gluten powder at 2–4% levels decreased the cooking loss while guar gum and xanthan gum resulted in the highest water absorption capacity. Rather than the individual emulsifiers, their combination (SSL + GMS) had a better effect on the overall quality. The contents of dietary fiber, slowly digestible starch, resistant starch, total polyphenol, total flavonoid and minerals were higher in WGFN. The most abundant essential amino acids were leucine (7.23–8.52%), phenylalanine (6.93–7.27%) and lysine (5.83–6.03%). This study confirmed the possible use of high buckwheat level (75%) in producing buckwheat noodles with enhanced nutritional profile. •Use of high buckwheat level (upto75%) in producing buckwheat noodles with improvers.•Nutritional profiling of buckwheat noodles from fine flour and whole groat flour.•Dietary fiber, slowly digestible and resistant starch was higher in whole groat flour noodles.•Higher amount of rutin and quercetin were detected in whole groat flour noodles.•The most abundant essential amino acids were leucine, phenylalanine and lysine.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.113286