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Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers.
Thanushree, M. P. and Sudha, M. L. and Asha, Martin and Vanitha, T. and Crassina, K. (2022) Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT - Food Science and Technology, 160. p. 113286. ISSN 0023-6438
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Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Buckwheat noodle Nutritional composition Carbohydrate fractions Rutin Quercetin |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Fermentation Technology and Bioengineering Food Safety Analytical Quality Control Lab Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 May 2022 10:27 |
| Last Modified: | 19 May 2022 10:27 |
| URI: | http://ir.cftri.res.in/id/eprint/15264 |
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