Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers was written by Thanushree, M. P.;Sudha, M. L.;Martin, Asha;Vanitha, T.;Kasar, Crassina. And the article was included in LWT–Food Science and Technology in 2022.Recommanded Product: Glyceryl monostearate The following contents are mentioned in the article:
This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN was found to be lighter in color with a finer and continuous structure while WGFN which has higher fiber content exhibited a coarser and disrupted pattern under SEM. The amount of rutin detected in WGFN was significantly higher (998.22 mg/100 g) than that of FFN (148.21 mg/100 g). Addition of gluten powder at 2-4% levels decreased the cooking loss while guar gum and xanthan gum resulted in the highest water absorption capacity. Rather than the individual emulsifiers, their combination (SSL + GMS) had a better effect on the overall quality. The contents of dietary fiber, slowly digestible starch, resistant starch, total polyphenol, total flavonoid and minerals were higher in WGFN. The most abundant essential amino acids were leucine (7.23-8.52%), phenylalanine (6.93-7.27%) and lysine (5.83-6.03%). This study confirmed the possible use of high buckwheat level (75%) in producing buckwheat noodles with enhanced nutritional profile. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Recommanded Product: Glyceryl monostearate).
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Ester – an overview | ScienceDirect Topics