Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Area of Science:

• Food Science
• Nutritional Science
• Cereal Science

Background:

• Wheat pasta is a staple food, but its nutritional profile can be enhanced.
• Buckwheat hull (BH) is a byproduct rich in fiber and phenolic compounds.
• Incorporating novel ingredients into pasta can improve its health benefits.

Purpose of the Study:

• To investigate the impact of incorporating ground buckwheat hull (BH) into wheat pasta.
• To evaluate changes in chemical composition, antioxidant properties, color, cooking, and sensory characteristics.
• To determine the optimal level of BH for pasta production.

Main Methods:

• Wheat pasta was produced with varying percentages (0-20%) of semolina replaced by ground BH.
• Pasta samples were analyzed for chemical composition, antioxidant activity, color, cooking properties, and sensory attributes.
• Drying was conducted at 55 °C to a moisture content of 11-12%.

Main Results:

• BH addition significantly increased dietary fiber content (4.31% to 14.15%) and total phenolic content.
• Pasta brightness and yellowness decreased with increasing BH levels, with significant color differences observed.
• Cooking time decreased, while weight index and cooking loss increased in BH-enriched pasta.
• Antioxidant activity was enhanced, but sensory evaluation revealed unpleasant smell and taste above 10% BH.

Conclusions:

• Partial replacement of semolina with ground BH can enhance the nutritional value of wheat pasta, particularly its fiber and antioxidant content.
• Higher levels of BH inclusion negatively affect pasta's color and sensory acceptability.
• Further research is needed to optimize BH levels for acceptable pasta quality and maximum health benefits.