Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Abstract

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.

Grinding Characteristics of New Varieties of Winter Triticale Grain

“…To determine the total phenolics content (PC) and antioxidant capacity (AC) of TG the methanolic extracts (methanol:water. 1:1. v/v) were prepared [27]. TPC was determined using the Folin-Ciocalteu method [28].…”

“…AC against ABTS radicals (antiradical activity) was determined using a plate spectrophotometer (Model Epoch2TC, S/N 15120115, Aligent BioTek, Santa Clara, CA, USA). The antiradical activity was determined as described by Re et al [29] with slight modification [27] and expressed as EC 50 index (extract concentration necessary to obtain a 50% antioxidant effect) [30].…”

Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

“…In order to objectively evaluate the colour of the biscuits and allow for a comparison to be made between the different products, a colour space scale such as CIELab may be employed (Mota et al, 2020). CIELab incorporates three main parameters: L*, a*, and b*, which indicate the lightness (brightness), and the position between red (positive values) and green (negative), and also the position between yellow (positive) and blue (negative), respectively (Sujka et al, 2022). Chroma (C*), which is also known as the relative saturation, is a quantitative attribute of colourfulness owing to its ability to quantify the degree of deviation of a given hue (hue angle) from a grey colour with equivalent lightness.…”

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

“…This pseudocereal also has a high content of total flavonoids [ 11 ], mainly represented by rutin and quercetin, which are significantly higher in Tartary buckwheat than in common buckwheat (rutin: 16—up to 1418 and 7—up to 168 mg/100 g for Tartary and common buckwheat, respectively; quercetin: 31—up to 857 mg/100 g and up to 9 mg/100 g, for Tartary and common buckwheat, respectively; [ 11 ]). Therefore, the incorporation of buckwheat into foods enhances its bioactive potential by increasing the levels of these two flavonoids, particularly rutin [ 12 , 13 ].…”

“…Until now, common buckwheat has been added to different types of foods, such as bread [ 12 ], pasta [ 13 , 21 ], extruded snacks [ 22 ], and plant-based milk [ 20 ], to enhance their nutritional profiles. However, very few studies have been performed on Tartary buckwheat.…”