Nutritional properties of starch in buckwheat noodles

Buckwheat noodles were studied to identify the possibility of reduced starch hydrolysis rate and glucose release after the ingestion of buckwheat meals, in comparison to the wheat-based meals. The rate of starch hydrolysis and the resistant starch (RS) formation in boiled buckwheat noodles (BWN), boiled wheat noodles (WN), boiled buckwheat groats (BWG), and white wheat bread (WB) were evaluated in vitro. The highest content of RS (total starch basis) was found in boiled BWG (6%), compared with the BWN (3.4%), WN (2.1%), and WB (0.8%). The rate of in vitro amylolysis was significantly reduced (p<0.05) in both studied buckwheat products in comparison to the reference WB. The calculated hydrolysis index (HI) was lower in BWN (61) in comparison to WN (71), but higher in comparison to boiled BWG (50). It is confirmed that BWN have some potential in diets designed in accordance with the dietary recommendations for diabetic patients and for healthy subjects.