Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns

Applied Sciences

Alina Sturza¹  MariaSimona Chiș¹  Vlad Mureșan¹  Georgiana Fostoc¹  Adriana Păucean¹  SimonaMaria Man¹  Sevastița Muste¹  IulianEugen Rusu¹  DanCristian Vodnar²  AdrianaCristina Urcan³ 

[1] Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania;Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania;Department of Microbiology and Immunology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania;

关键词: buckwheat flour;    buckwheat sprouts;    buns;    quality and textural parameters;   

DOI  :  10.3390/app10227969

来源: DOAJ

【 摘 要 】

In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.

【 授权许可】

Unknown