Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

Škrobot, Dubravka; Pezo, Lato; Tomić, Jelena; Pestorić, Mladenka; Sakač, Marijana; Mandić, Anamarija

doi:10.1016/j.lwt.2021.112528

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…Taking into account the overall acceptability of enriched pasta, the level of BH added to semolina should not exceed 10%. A similar result was reported by other authors for the addition of wholegrain native buckwheat flour to WP [53].…”

Section: Results Of Pasta Sensory Evaluationsupporting

confidence: 91%

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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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%.

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Section: Results Of Pasta Sensory Evaluationsupporting

confidence: 91%

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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“…Ochre color, bitterness, astringency, gumminess, and firmness increased significantly with the addition of common and Tartary buckwheat. An increased intensity in color and bitter taste correlating with the increasing addition of common buckwheat has also been demonstrated in other foods, such as pasta, cookies, and bread [ 12 , 21 , 37 , 38 ]. For instance, the incorporation of 30% and 45% wholegrain buckwheat flour in bread samples led to an increase in browning resulting in a decrease in crumb appearance and color acceptance, as well as overall impression [ 12 ].…”

Section: Resultsmentioning

confidence: 95%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Rabitti

Appiani

Marti

et al. 2022

Foods

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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.

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“…In India, buckwheat flour is called “kuttu ka atta” and is consumed by Hindus on certain days of fasting, especially during “Navaratri, Ekadashi, Janamashthami, and Maha-Shivaratri”. In Korea, buckwheat flour is used in the manufacture of various traditional products, such as Makguksu, Naengmyeon, and Mug [ 47 , 124 ]. For example, Makguksu obtained from Fagopyrum tataricum , is considered an ideal nutraceutical, very nutritious, with the ability to be easily absorbed into the blood [ 55 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…For example, a protein isolated from buckwheat grains has been processed into bioactive peptides for the development of functional ingredients, “healthy” food, and edible films for food packaging [ 81 ]. However, the uniqueness of buckwheat proteins and peptides is largely under-explored [ 81 , 124 , 125 ].…”

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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Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

Cited by 15 publications

References 27 publications

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

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

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

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