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

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ORIGINAL ARTICLE

Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles Seda Yalcin1

Revised: 13 November 2018 / Accepted: 15 November 2018 Ó Association of Food Scientists & Technologists (India) 2020

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. Keywords Mineral  Phenolic  Starch  Buckwheat  Noodle

Introduction Celiac disease is caused by susceptibility to the gliadin protein of wheat and prolamin proteins of rye and barley (Denery-Papini et al. 1999). The ingestion of food & Seda Yalcin [email protected] 1

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

containing these proteins leads malabsorption of some nutrients including vitamin, calcium and iron as a result of the deformation of the villous structure found in the small intestine. Lifelong adherence to a gluten-free diet is necessary for treatment of celiac disease (Feighery 1999). If gluten is not found in foods, technological problem can occur during production. Because gluten has structure building property (Mariotti et al. 2009). To overcome the absence of gluten, some ingredients (emulsifiers, hydrocolloids, starches) and some processes can be used for producing of gluten-free pasta (Lai 2002; Gallagher et al. 2004). Marti et al. (2010) investigated the effects of conventional extrusion at 50 °C and extrusion cooking at 115 °C on quality parameters of rice pasta. According to the study, rice pasta prepared with extrusion cooking had lower cooking loss and higher firmness than the rice pasta prepared with conventional extrusion. Yalcin and Basman (2008a) reported that rice noodle including xanthan gum exhibited better cooking and sensory properties while rice noodle including locust bean gum exhibited higher maximum force value. The decrease in RVA values was observed for the rice noodles including xanthan gum, whereas the increase was observed for the rice noodles including locust bean gum. Yalcin and Basman (2008b) demonstrated that 80% gelatinization level caused better sensory and

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