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- Title
Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns.
- Authors
Sturza, Alina; Păucean, Adriana; Chiș, Maria Simona; Mureșan, Vlad; Vodnar, Dan Cristian; Man, Simona Maria; Urcan, Adriana Cristina; Rusu, Iulian Eugen; Fostoc, Georgiana; Muste, Sevastița
- Abstract
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.
- Subjects
BUCKWHEAT; FLOUR; BAKED products; SPROUTS; WHEAT; GUAR gum; GOAL (Psychology)
- Publication
Applied Sciences (2076-3417), 2020, Vol 10, Issue 22, p7969
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app10227969