Functional and sensory properties of pasta enriched with light buckwheat flour

Abstract

Standard wholegrain wheat flour pasta formulation was modified by replacement of wholegrain wheat flour with 20% of light buckwheat flour in order to improve functional properties of pasta. Content of free and bound phenolic compounds in dry and cooked pasta was determined by HPLC/DAD. Sample colour was measured using Minolta Chromameter CR-400. Sensory properties of dry and cooked pasta were evaluated by trained panelists using a 5-point category scale. The results have demonstrated a decrease of about 44% in total phenolic compounds after cooking in comparison to dry pasta, while 8.37% of the total phenolic compounds from dry pasta were present in cooking water. Light buckwheat flour substitution led to a decrease of lightness (L∗), but did not significantly (P < 0.05) affect redness (a∗), yellowness (b∗) and hue angle (h) values. Scores for sensory properties were between 4.00-4.80 for dry, and 2.70-4.60 for cooked pasta, indicating the satisfactory pasta quality.