Article Highlights• Wheat blend containing 20% LBF expressed the most similar rheological behavior to WWF as a control sample • The BWWP pasta possessed higher contents of P, Mg, K and Zn compared to WWP • The reduction in mineral content of BWWP during cooking was significantly higher compared to WWP • The supplementation improved the mineral content of dry pasta, but not of cooked pasta Abstract Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. The substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends, which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analysed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although an increase in minerals was observed in dry pasta.
Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway essential oils against the selected fungi. Eight species of molds were selected for antifungal testing: Alternaria alternata, Aspegillus flavus, A. niger, A. versicolor, Eurotium herbariorum, Penicillium aurantiogriseum, P. chrysogenum and P. expansum. Testing of essential oils antifungal activity against the selected species was conducted using the disc diffusion method by adding mint and caraway essential oils (0.5, 1, 5, and 10 µl per disc). Antifungal activity of essential oils was expressed by the diameter of inhibition zone (mm). The most powerful effect of mint essential oil was recorded against E. herbariorum, as its growth was completely inhibited by the quantity of 5 µl. The weakest inhibitory effect was observed against P. chrysogenum (inhibition zone 13.67 mm) by the quantity of 10 µl. The most powerful antifungal activity of caraway was observed against E. herbariorum as growth was completely inhibited by the quantity of 10 µl. The weakest inhibitory effect was observed against A. niger (inhibition zone 28 mm) by the quantity of 10 µl.
According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat) and 120 cfu (buckwheat). The total number of molds in the samples of flour ranged from 6.0x10 1 cfu/g in white wheat flour to 5.0 x10 2 cfu/g in buckwheat whole grain flour (DG18 medium). Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis) and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.
Five samples of bread were prepared by mixing wheat and buckwheat flour. The buckwheat flour content was raised from 0, 20, 40, 50 to 60%. Fatty acids were extracted with hexane from crusts and crumbs of bread, and afterwards derivatised with TMSH (trimethylsulfonium hydroxide in methanol) into corresponding methyl esters and subjected to the analysis on a GC-MS device. Only the areas of methyl esters of the minor fatty acids: eicosenoic (C20:1), eicosanoic (C20:0) and docosanoic (C22:0) acid, were integrated. Multivariate analysis was applied for data processing. The results show that it is possible to determine the presence of buckwheat flour in crusts and crumbs of bread, successfully avoiding the need for quantitative determinations.
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