Physicochemical properties of tagliatelle enriched with buckwheat flour

Abstract

In order to find a new nutritionally perspective pasta recipe, the replacement of wholegrain wheat flour with wholegrain buckwheat flour in pasta formulation was studied with the aim to determine the effect of the addition on pasta cooking quality. The wholegrain buckwheat flour was added at the substitution levels of 10, 20% and 30%. The buckwheat enrichments had no significant (P<0.05) effect on volume increase (VI). There was significantly decrease of optimal cooking time (OCT) and increase of cooking loss (CL) in comparison with the control sample. The results were also showed that buckwheat pasta samples were significantly less firm and adhesive than the control sample. Correlation analysis revealed very strong significant correlation (P<0.05) between hardness and CL, and strong but not significant correlation between adhesiveness and CL.