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KMID : 1007520130220010153
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Food Science and Biotechnology
2013 Volume.22 No. 1 p.153 ~ p.159
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Cooking, Textural, Sensorial, and Antioxidant Properties of Common and Tartary Buckwheat Noodles
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Ma Yu-Jie
Guo Xu-Dan
Liu Hang
Xu Bian-Na
Wang Min
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Abstract
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Noodles made from flour of 3 common and 2 tartary buckwheat cultivars were investigated into cooking, textural, sensorial, antioxidant properties, and polyphenol composition. Common buckwheat noodles possessed greater tensility, lower adhesiveness, and better sensory properties. Buckwheat noodles were found to be good sources of dietary polyphenols and tartary buckwheat noodles contained a higher level of total phenolics (182.65-221.27 mg GA eq./100 g d.w.) and flavonoids (183.33-218.69 mg rutin eq./100 g d.w.) than their counterparts (p<0.05). Tartary buckwheat noodles also showed higher antioxidant capacity measured by reducing power, DPPH radical scavenging, and ABTS?+ scavenging assay. HPLC analysis identified and quantified 12 polyphenol compounds and revealed that rutin and quercetin were the dominant phenolic compounds. Among them, p-hydroxybenzoic acid, protocatechuic acid, rutin, and quercetin were higher in tartary buckwheat noodles, while common buckwheat noodles had greater contents of chlorogenic acid. Overall, buckwheat noodles are good alternative food with high nutritional quality.
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KEYWORD
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buckwheat noodle, cooking quality, sensory evaluation, antioxidant capacity, phenolic compound
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