Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle

Abstract

© 2015 Elsevier Ltd. The effect of buckwheat achene autoclaving on the phenolic content of the flour obtained by grinding was investigated. The potential of obtained flour to improve the phenolic profile of common whole wheat tagliatelle, and cooking quality, expressed by the amount of phenolics loss during pasta cooking, were also studied. Autoclaving reduced free, but increased bound phenolic forms in flour and tagliatelle samples. Moreover, it reduced rutin conversion into quercetin in great extent during production of tagliatelle with autoclaved buckwheat flour while during cooking of these samples conversion did not occur. The loss of phenolic compounds from buckwheat-enriched whole wheat tagliatelle during cooking (48.1-61.1%) was in the range of the control sample (57.6%) indicating that pasta containing buckwheat flour may maintain cooking quality.