Mineral content of buckwheat enriched wholegrain wheat pasta

Abstract

Light buckwheat flour (LBF) was used to substitute 20% of wholegrain wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale in the form of tagliatella. Rheological test of control WWF dough and dough supplemented with LBF was used to predict the behaviour of dough using Mixolab. Results indicated that substitution of WWF with LBF in the formulation of pasta resulted in minor changes that did not influence the quality of enriched pasta. Proximate composition, cooking quality and mineral content of BWWP were analysed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation at the level of 20% resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta.