ArticleMolecules (Basel, Switzerland)2022
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Buckwheat Husk: An Underexplored Source of Bioactive Compounds and Functional Food Applications.Foods (Basel, Switzerland) · 2026Review
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta.Preventive nutrition and food science · 2026Article
- Development and Characterisation of Pasta Enriched with Carrot Powder.Foods (Basel, Switzerland) · 2026Article
- Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to TraditionalFoods (Basel, Switzerland) · 2025Article
- The Effect of the Incorporation Level ofMolecules (Basel, Switzerland) · 2025Article
- Contemporary Speculations and Insightful Thoughts on Buckwheat-A Functional Pseudocereal as a Smart Biologically Active Supplement.Foods (Basel, Switzerland) · 2024Review
- Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.Molecules (Basel, Switzerland) · 2023Article
- Special Issue: Research and Application of Food By-Products.Molecules (Basel, Switzerland) · 2023Article
- Valorization of Common (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
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Abstract
This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11-12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.
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