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Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles

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Abstract

The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to evaluate quality characteristics, scanning electron microscopy analysis, minerals, total phenolic content and phenolic compounds of the noodles. Corn starch or potato starch was used in the formulation of the noodle (40%, 50%, 60%). Starches improved cooking qualities of noodle. Improving effect of corn starch was more obvious compared to that of potato starch. Addition level of starches caused significant changes in color values (L*, a* and b*) of noodles. Buckwheat noodles have important minerals including potassium, phosphorous and magnesium. Total phenolic contents of noodles containing 40% starch were higher than that of other noodles. Major phenolic compounds of buckwheat noodles were caffeic acid, 4-hydroxybenzoic acid, catechin and rutin which have high antioxidant activity. As a consequence, these gluten-free products, which are suitable for celiac patients, had several healthy components.

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Acknowledgements

I wish to thank Afyon Kocatepe University Scientific Research Projects Coordination Unit for the financial support (Project No: 17. KARİYER.56).

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  1. Food Processing Department, Afyon Vocational School, Afyon Kocatepe University, 03200, Afyon, Turkey

    Seda Yalcin

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  1. Seda Yalcin
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Correspondence to Seda Yalcin.

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Yalcin, S. Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles. J Food Sci Technol 58, 2661–2669 (2021). https://doi.org/10.1007/s13197-020-04772-0

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  • DOI: https://doi.org/10.1007/s13197-020-04772-0

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