ArticleJournal of food science and technology2021
Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality.Foods (Basel, Switzerland) · 2026Article
- Buckwheat (Journal of agricultural and food chemistry · 2026Review
- Effects ofFood science and biotechnology · 2025Article
- An Overview of Buckwheat-A Superfood with Applicability in Human Health and Food Packaging.Plants (Basel, Switzerland) · 2025Review
- Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.Foods (Basel, Switzerland) · 2022Review
- Buckwheat noodles: processing and quality enhancement.Food science and biotechnology · 2021Review
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Authors and funding
1 author.
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Abstract
The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to evaluate quality characteristics, scanning electron microscopy analysis, minerals, total phenolic content and phenolic compounds of the noodles. Corn starch or potato starch was used in the formulation of the noodle (40%, 50%, 60%). Starches improved cooking qualities of noodle. Improving effect of corn starch was more obvious compared to that of potato starch. Addition level of starches caused significant changes in color values (L*, a* and b*) of noodles. Buckwheat noodles have important minerals including potassium, phosphorous and magnesium. Total phenolic contents of noodles containing 40% starch were higher than that of other noodles. Major phenolic compounds of buckwheat noodles were caffeic acid, 4-hydroxybenzoic acid, catechin and rutin which have high antioxidant activity. As a consequence, these gluten-free products, which are suitable for celiac patients, had several healthy components.
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