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

Abstract

In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour. Specifically, polenta samples were prepared adding common (CB) or Tartary buckwheat (TB) flour at 20% (CB20; TB20), 30% (CB30; TB30), and 40% (CB40; TB40) to corn flour. Product characterization included sensory and instrumental analyses (electronic tongue, colorimeter, and Texture Analyzer). Products containing Tartary buckwheat were darker, firmer, and characterized by a higher intensity of bitter taste and astringency than those prepared with common buckwheat. In this context, the impact of buckwheat species seems to be more important at 30% and 40% levels, suggesting that lower additions may mask the differences between the species. The gathered information could support the food industry in re-formulating products with buckwheat. Finally, findings about the relationship between instrumental and sensory data might be exploited by the food industry to decide/choose what indices to use to characterize new formulations and/or new products.

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

“…Such chemical and sensory changes might favor the use of quinoa as seeds or as flour in wheat bread formulations [7]. Bitterness and astringency are also the sensory descriptors of buckwheat products [8] that negatively influence consumer preferences [9]. Rutin hydrolysis into quercetin by means of rutinosidase activity has been identified as one of the main mechanisms for the generation of strong bitterness in Tartary buckwheat [10].…”

“…Taking into consideration the several health benefits attributed to buckwheat (e.g., plasma cholesterol level reduction, neuroprotection, anticancer, anti-inflammatory, antidiabetic effects, and improvement of hypertension conditions [18]), the incorporation of buckwheat in food formulations has increased in the last few years. Thus, more and more functional foods have been developed and their quality improved, including gluten-free bread, cookies, pasta, noodles [19], and, more recently, an Italian traditional product called "polenta" [8]. In the present study, we explore-as a possible way to promote the use of buckwheat-its utilization in couscous, a traditional dish widespread in Western countries that requires low water and energy input for its cooking.…”