Buckwheat noodles: processing and quality enhancement

Puligundla, Pradeep; Lim, Seokwon

doi:10.1007/s10068-021-00960-6

Cited by 15 publications

(12 citation statements)

References 60 publications

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“…Flavonoids are the most important bioactive compounds in Tartary buckwheat. The total content of flavonoids in TBN was 21.41 mg/g ( Figure 4 A), which was consistent with the reported raw materials of Tartary buckwheat and its noodles [ 2 , 5 , 15 ]. As shown in Figure 4 B, the peak time of rutin and quercetin in the HPLC chromatogram was 34.128 min and 48.025 min, respectively.…”

Section: Resultssupporting

confidence: 89%

“…However, the lack of gluten protein in Tartary buckwheat calls for extrusion treatment, which is different from the traditional calendering technique of wheat noodles to avoid too much cooking loss and breakage [ 4 ]. Extrusion is generally used in gluten-free noodle production to form starch gel, relying on starch gelatinization and adhesion [ 5 ]. Therefore, improving the sensory and functional quality of extruded Tartary buckwheat noodles has attracted considerable attention from research and the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…The replacement of gluten protein with starch to form a skeletal network structure during extrusion is suitable for starch-based noodles made from whole Tartary buckwheat [ 5 ]. However, fresh extruded noodles are generally dehydrated and dried for storage, which leads to easy breakage after cooking due to problematic or inappropriate rehydration during boiling [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat

Guo

Wang

Cao

et al. 2022

Foods

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Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat

Guo

Wang

Cao

et al. 2022

Foods

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“…While Fagopyrum tataricum contains higher concentrations of sulfur, calcium, copper, and molybdenum, Fagopyrum esculentum has higher concentrations of selenium, zinc, iron, cobalt and nickel [ 48 ]. Buckwheat contains several B vitamins, B 1 (3.3 mg/kg), B 2 (10.6 mg/kg), B 3 (18.0 mg/kg), B 5 (11.0 mg/kg), B 6 (1.5 mg/kg), vitamins A, C and E [ 40 , 47 , 78 , 82 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…Buckwheat seeds are used as food for birds and animals and in human food [ 55 , 82 ]. Buckwheat is used in the food industry in the form of flour or groats for obtaining bakery products, pastries, and confectionery, biscuits, snacks, pasta, yogurt, being used as a source of protein to products for people suffering from coeliac disease, without gliadin and glutenin (gluten-generating proteins) in its composition [ 1 , 27 , 39 , 41 , 81 , 123 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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