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

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.