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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
Molecules. 2022 Jun 24; 27(13)M

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%.

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Authors+Show Affiliations

Sujka K
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Cacak-Pietrzak G
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Sułek A
Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich Street, 24-100 Puławy, Poland.
Murgrabia K
Faculty of Food Technology, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Dziki D
Department of Thermal Technology and Food Process Engineering, Lublin University of Life Sciences, Głęboka 31 Street, 20-612 Lublin, Poland.

MeSH

CookingDietary FiberFagopyrumFlourTasteTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35807310

Citation

Sujka, Katarzyna, et al. "Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties." Molecules (Basel, Switzerland), vol. 27, no. 13, 2022.
Sujka K, Cacak-Pietrzak G, Sułek A, et al. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules. 2022;27(13).
Sujka, K., Cacak-Pietrzak, G., Sułek, A., Murgrabia, K., & Dziki, D. (2022). Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules (Basel, Switzerland), 27(13). https://doi.org/10.3390/molecules27134065
Sujka K, et al. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules. 2022 Jun 24;27(13) PubMed PMID: 35807310.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. AU - Sujka,Katarzyna, AU - Cacak-Pietrzak,Grażyna, AU - Sułek,Alicja, AU - Murgrabia,Karolina, AU - Dziki,Dariusz, Y1 - 2022/06/24/ PY - 2022/05/26/received PY - 2022/06/21/revised PY - 2022/06/21/accepted PY - 2022/7/9/entrez PY - 2022/7/10/pubmed PY - 2022/7/14/medline KW - antioxidant activity KW - buckwheat hull KW - chemical composition KW - cooking KW - texture KW - wheat JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 13 N2 - 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%. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/35807310/Buckwheat_Hull_Enriched_Pasta:_Physicochemical_and_Sensory_Properties_ DB - PRIME DP - Unbound Medicine ER -