Nutritional, functional, and bioactive characterization of gluten‑free noodles using germinated buckwheat flour

Akanksha, Dalal and Shruti, Joshi (2025) Nutritional, functional, and bioactive characterization of gluten‑free noodles using germinated buckwheat flour. Journal of Cereal Research Communications. pp. 1-14.

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Abstract

Celiac disease and growing demand for gluten-free food products have driven research into alternative ingredients for developing nutritious and functional food items. Buckwheat, known for its exceptional nutritional benefits, offers great potential for gluten-free product development despite some formulation challenges. This study explores combined use of germinated buckwheat flour (GBF) and buckwheat starch (BS) in developing gluten-free noodles with improved nutritional, functional, and sensory properties. Three formulations (GBN1, GBN2, and GBN3) with varying GBF:BS ratios (70:30, 75:25, and 80:20, respectively), were evaluated against control noodles. GBN3 exhibited the highest protein (13.02 ± 0.05%) and dietary fiber (11.07 ± 0.09%) content, with significantly increased bioactive compounds, including rutin (337.788 ± 6.17 mg/100 g), γ-aminobutyric acid (371.76 ± 13.37 mg/100 g), and total phenolic content (188.58 ± 8.73 mg GAE/100 g). Findings reported a retention of bioactive compounds up to 96% post-cooking. This combination improved pasting properties, reduced viscosity, and setback, which in turn improved texture and mouthfeel of noodles. Sensory analysis reported that GBN1 (70:30 GBF:BS) achieved comparable acceptability to control noodles. While previous studies have explored germinated buckwheat in various food products, its application in gluten-free noodles > 60% GBF remains unexplored. These findings validate GBF and BS as functional ingredients for developing gluten-free noodles with up to 75% buckwheat content, addressing both nutritional and sensory demands.

Item Type:	Article
Uncontrolled Keywords:	Buckwheat starch · Germination · Gluten free · Noodles
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Grain Science and Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:44
Last Modified:	25 Jun 2025 06:44
URI:	http://ir.cftri.res.in/id/eprint/19621

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