ArticleFoods (Basel, Switzerland)2021
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Multi-environment evaluation and identification of Tartary buckwheat (Fagopyrum tataricum Gaertn.) genotypes for superior agronomic and nutritional potential in the North-Western Himalayas.Scientific reports · 2025Article
- Consumers acceptance of new food ingredients from the food industry's by-products-a focus group study.Frontiers in nutrition · 2025Article
- Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations.Foods (Basel, Switzerland) · 2024Article
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Genome-wide investigation of UDP-Glycosyltransferase family in Tartary buckwheat (Fagopyrum tataricum).BMC plant biology · 2024Article
- Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding.Frontiers in nutrition · 2023Article
- Valorization of Common (Foods (Basel, Switzerland) · 2022Article
- Buckwheat and Amaranth as Raw Materials for Brewing, a Review.Plants (Basel, Switzerland) · 2022Review
- CRISPR/Cas9-Mediated Targeted Mutagenesis ofFrontiers in plant science · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers' perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20-60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.