Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Abstract
:1. Introduction
2. Results and Discussion
2.1. Basic Chemical Composition of Raw Materials and Pasta
2.2. Color of Pasta Samples
2.3. Cooking Quality of Pasta
2.4. Total Phenolic Content and Antioxidant Activity
2.5. Results of Pasta Sensory Evaluation
3. Materials and Methods
3.1. Materials
3.2. Pasta Production
3.3. Chemical Composition of Raw Materials and Pasta
3.4. Cooking Quality of Pasta
3.5. Pasta Color
3.6. Total Phenolic Content and Antioxidant Activity
Extract Preparation
3.7. Sensory Evaluation of Pasta
3.8. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
- Ghandehary Yazdi, A.P.; Kamali Rousta, L.; Azizi Tabrizzad, M.H.; Amini, M.; Tavakoli, M.; Yahyavi, M. A review: New Approach to Enrich Pasta with Fruits and Vegetables. Food Sci. Technol. 2020, 17, 129–149. [Google Scholar] [CrossRef]
- Dziki, D. Current trends in enrichment of wheat pasta: Quality, nutritional value and antioxidant properties. Processes 2021, 9, 1280. [Google Scholar] [CrossRef]
- Schettino, R.; Verni, M.; Acin-Albiac, M.; Vincentini, O.; Krona, A.; Knaapila, A.; Di Cagno, R.; Gobbetti, M.; Rizzello, C.G.; Coda, R. Bioprocessed brewers’ spent grain improves nutritional and antioxidant properties of pasta. Antioxidants 2021, 10, 742. [Google Scholar] [CrossRef] [PubMed]
- Padalino, L.; D’Antuono, I.; Durante, M.; Conte, A.; Cardinali, A.; Linsalata, V.; Mita, G.; Logrieco, A.F.; Del Nobile, M.A. Use of olive oil industrial by-product for pasta enrichment. Antioxidants 2018, 7, 59. [Google Scholar] [CrossRef] [Green Version]
- Iuga, M.; Mironeasa, S. Use of grape peels by-product for wheat pasta manufacturing. Plants 2021, 10, 926. [Google Scholar] [CrossRef]
- Bianchi, F.; Tolve, R.; Rainero, G.; Bordiga, M.; Brennan, C.S.; Simonato, B. Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: A review. Int. J. Food Sci. Technol. 2021, 56, 4356–4366. [Google Scholar] [CrossRef]
- Sykut-Domańska, E.; Zarzycki, P.; Sobota, A.; Teterycz, D.; Wirkijowska, A.; Blicharz-Kania, A.; Andrejko, D.; Mazurkiewicz, J. The potential use of by-products from coconut industry for production of pasta. J. Food Process. Preserv. 2020, 44, e14490. [Google Scholar] [CrossRef]
- Ainsa, A.; Iranzo, L.; Honrado, A.; Marquina, P.; Roncalés, P.; Beltrán, J.A.; Calanche, J. Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product. Cereal Chem. 2022, 99, 286–294. [Google Scholar] [CrossRef]
- Ainsa, A.; Roldan, S.; Marquina, P.L.; Roncalés, P.; Beltrán, J.A.; Calanche Morales, J.B. Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food. J. Food Process. Preserv. 2022, 46, e16261. [Google Scholar] [CrossRef]
- Ainsa, A.; Marquina, P.L.; Roncalés, P.; Beltrán, J.A.; Calanche, M.J.B. Enriched fresh pasta with a sea bass by-product, a novel food: Fatty acid stability and sensory properties throughout shelf life. Foods 2021, 10, 255. [Google Scholar] [CrossRef]
- Lisiecka, K.; Wójtowicz, A.; Dziki, D.; Gawlik-Dziki, U. The influence of Cistus incanus L. leaves on wheat pasta quality. J. Food Sci. Technol. 2019, 56, 4311–4322. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Verma, K.C. Biochemical constituents of buckwheat (Fagopyrum esculentum Moench) collected from different geographical regions of Himachal Pradesh. Mol. Biol. Rep. 2018, 45, 2681–2687. [Google Scholar] [CrossRef] [PubMed]
- Ahmed, A.; Khalid, N.; Ahmad, A.; Abbasi, N.A.; Latif, M.S.Z.; Randhawa, M.A. Phytochemicals and biofunctional properties of buckwheat: A review. J. Agric. Sci. 2014, 152, 349–369. [Google Scholar] [CrossRef]
- Zhu, F. Chemical composition and health effects of Tartary buckwheat. Food Chem. 2016, 203, 231–245. [Google Scholar] [CrossRef] [PubMed]
- Liu, D.; Song, S.; Tao, L.; Yu, L.; Wang, J. Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull. LWT—Food Sci. Technol. 2021, 155, 112971. [Google Scholar] [CrossRef]
- Huang, Y.; Feng, F.; Jiang, J.; Qiao, Y.; Wu, T.; Voglmeir, J.; Chen, Z.G. Green and efficient extraction of rutin from tartary buckwheat hull by using natural deep eutectic solvents. Food Chem. 2017, 221, 1400–1405. [Google Scholar] [CrossRef]
- Nahberger, T.U.; Grebenc, T.; Žlindra, D.; Mrak, T.; Likar, M.; Kraigher, H.; Luthar, Z. Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.). Forests 2022, 13, 240. [Google Scholar] [CrossRef]
- Korpacheva, S.; Serasutdinova, K.; Lomovsky, I.; Chugunova, O. Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology. E3S Web Conf. 2021, 296, 7007. [Google Scholar] [CrossRef]
- Ganeshpurkar, A.; Saluja, A.K. The pharmacological potential of rutin. Saudi Pharm. J. 2017, 25, 149–164. [Google Scholar] [CrossRef] [Green Version]
- Cui, Y.; Zhao, Z.; Liu, Z.; Liu, J.; Piao, C.; Liu, D. Purification and identification of buckwheat hull flavonoids and its comparative evaluation on antioxidant and cytoprotective activity in vitro. Food Sci. Nutr. 2020, 8, 3882–3892. [Google Scholar] [CrossRef]
- Park, B.I.; Kim, J.; Lee, K.; Lim, T.; Hwang, K.T. Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise. J. Food Sci. Technol. 2019, 56, 2712–2720. [Google Scholar] [CrossRef] [PubMed]
- Hromádková, Z.; Stavová, A.; Ebringerová, A.; Hirsch, J. Effect of buckwheat hull hemicelluloses addition on the bread-making quality of wheat flour. J. Food Nutr. Res. 2007, 46, 158–166. [Google Scholar]
- Matseychik, I.V.; Korpacheva, S.M.; Lomovsky, I.O.; Serasutdinova, K.R. Influence of buckwheat by-products on the antioxidant activity of functional desserts. IOP Conf. Ser. Earth Environ. Sci. 2021, 640, 22038. [Google Scholar] [CrossRef]
- Znamirowska, A.; Sajnar, K.; Kowalczyk, M.; Kluz, M.; Buniowska, M. Effect of Addition of Spelt and Buckwheat Hull on Selected Properties of Yoghurt. J. Microbiol. Biotechnol. Food Sci. 2020, 10, 296–300. [Google Scholar] [CrossRef]
- Nawirska-Olszańska, A.; Figiel, A.; Pląskowska, E.; Twardowski, J.; Gębarowska, E.; Kucharska, A.Z.; Sokół-Łętowska, A.; Spychaj, R.; Lech, K.; Liszewski, M. Qualitative and quantitative assessment of buckwheat husks as a material for use in therapeutic mattresses. Int. J. Environ. Res. Public Health 2021, 18, 1949. [Google Scholar] [CrossRef]
- Im, H.J.; Yoon, K.Y. Production and characterisation of alcohol-insoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech J. Food Sci. 2015, 33, 449–457. [Google Scholar] [CrossRef] [Green Version]
- Zhang, W.; Yao, J.; Huang, P.; Xing, S. Aqueous extraction of buckwheat hull and its functional application in eco-friendly dyeing for wool fabric. Text. Res. J. 2020, 90, 641–654. [Google Scholar] [CrossRef]
- Thanushree, M.P.; Sudha, M.L.; Asha, M.; Vanitha, T.; Crassina, K. Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT—Food Sci. Technol. 2022, 160, 113286. [Google Scholar] [CrossRef]
- Dziadek, K.; Kopeć, A.; Pastucha, E.; Piątkowska, E.; Leszczyńska, T.; Pisulewska, E.; Witkowicz, R.; Francik, R. Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls. J. Cereal Sci. 2016, 69, 1–8. [Google Scholar] [CrossRef]
- Joubert, M.; Morel, M.H.; Lullien-Pellerin, V. Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content. Cereal Chem. 2018, 95, 386–398. [Google Scholar] [CrossRef]
- Cavazza, A.; Corradini, C.; Rinaldi, M.; Salvadeo, P.; Borromei, C.; Massini, R. Evaluation of pasta thermal treatment by determination of carbohydrates, furosine, and color indices. Food Bioprocess Technol. 2013, 6, 2721–2731. [Google Scholar] [CrossRef]
- Cabas-Lühmann, P.A.; Manthey, F.A. Environment during grain filling affects pasta color. Cereal Chem. 2020, 97, 967–980. [Google Scholar] [CrossRef]
- Biernacka, B.; Dziki, D.; Gawlik-Dziki, U.; Różyło, R.; Siastała, M. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT—Food Sci. Technol. 2017, 77, 186–192. [Google Scholar] [CrossRef]
- Biernacka, B.; Dziki, D.; Gawlik-Dziki, U.; Różyło, R. Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties. LWT—Food Sci. Technol. 2020, 139, 110516. [Google Scholar] [CrossRef]
- Glagoleva, A.Y.; Shoeva, O.Y.; Khlestkina, E.K. Melanin pigment in plants: Current knowledge and future perspectives. Front. Plant Sci. 2020, 11, 770. [Google Scholar] [CrossRef]
- Romankiewicz, D.; Hassoon, W.H.; Cacak-Pietrzak, G.; Sobczyk, M.B.; Wirkowska-Wojdyła, M.; Ceglińska, A.; Dziki, D. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. J. Food Qual. 2017, 2017, 7352631. [Google Scholar] [CrossRef] [Green Version]
- Krawecka, A.; Sobota, A.; Sykut-Domanska, E. Physicochemical, sensory, and cooking qualities of pasta enriched with oat β-glucans, xanthan gum, and vital gluten. Foods 2020, 9, 1412. [Google Scholar] [CrossRef]
- Cubadda, R.E.; Carcea, M.; Marconi, E.; Trivisonno, M.C. Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem. 2007, 84, 48–55. [Google Scholar] [CrossRef]
- Biernacka, B.; Dziki, D.; Miś, A.; Rudy, S.; Krzykowski, A.; Polak, R.; Różyło, R. Changes in pasta properties during cooking and short-time storage. Int. Agrophysics 2019, 33, 323–330. [Google Scholar] [CrossRef]
- Krawęcka, A.; Sobota, A.; Pankiewicz, U.; Zielińska, E.; Zarzycki, P. Stinging nettle (Urtica dioica L.) as a functional component in durum wheat pasta production: Impact on chemical composition, in vitro glycemic index, and quality properties. Molecules 2021, 26, 6909. [Google Scholar] [CrossRef]
- Rakhesh, N.; Fellows, C.M.; Sissons, M. Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres. J. Sci. Food Agric. 2015, 95, 2–11. [Google Scholar] [CrossRef] [PubMed]
- de la Peña, E.; Manthey, F.A. Ingredient composition and pasta: Water cooking ratio affect cooking properties of nontraditional spaghetti. Int. J. Food Sci. Technol. 2014, 49, 2323–2330. [Google Scholar] [CrossRef]
- Sobota, A.; Zarzycki, P. Effect of pasta cooking time on the content and fractional composition of dietary fiber. J. Food Qual. 2013, 36, 127–132. [Google Scholar] [CrossRef]
- Zhang, L.; Nishizu, T.; Hayakawa, S.; Nakashima, R.; Goto, K. Effects of different drying conditions on water absorption and gelatinization properties of pasta. Food Bioprocess Technol. 2013, 6, 2000–2009. [Google Scholar] [CrossRef]
- Bustos, M.C.; Ramos, M.I.; Pérez, G.T.; León, A.E. Utilization of kañawa (Chenopodium pallidicaule aellen) flour in pasta making. J. Chem. 2019, 2019, 4385045. [Google Scholar] [CrossRef] [Green Version]
- Cimini, A.; Cibelli, M.; Messia, M.C.; Marconi, E.; Moresi, M. Cooking quality of commercial spaghetti: Effect of the water-to-dried pasta ratio. Eur. Food Res. Technol. 2019, 245, 1037–1045. [Google Scholar] [CrossRef]
- Sobota, A.; Rzedzicki, Z.; Zarzycki, P.; Kuzawińska, E. Application of common wheat bran for the industrial production of high-fibre pasta. Int. J. Food Sci. Technol. 2015, 50, 111–119. [Google Scholar] [CrossRef]
- Li, F.-H.; Yuan, Y.; Yang, X.-L.; Tao, S.-Y.; Ming, J. Phenolic profiles and antioxidant activity of buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours. J. Integr. Agric. 2013, 12, 1684–1693. [Google Scholar] [CrossRef] [Green Version]
- Zduńczyk, Z.; Flis, M.; Zieliński, H.; Wróblewska, M.; Antoszkiewicz, Z.; Juśkiewicz, J. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. J. Agric. Food Chem. 2006, 54, 4168–4175. [Google Scholar] [CrossRef]
- Noore, S.; Joshi, A.; Kumari, B.; Zhao, M.; O’Donnell, C.; Tiwari, B.K. Effects of novel extraction strategies on the recovery of phenolic compounds and associated antioxidant properties from buckwheat hull (Fagopyrum esculentum). Processes 2022, 10, 365. [Google Scholar] [CrossRef]
- Kalinová, J.P.; Vrchotová, N.; Tříska, J. Phenolics levels in different parts of common buckwheat (Fagopyrum esculentum) achenes. J. Cereal Sci. 2019, 85, 243–248. [Google Scholar] [CrossRef]
- Sinkovič, L.; Kokalj Sinkovič, D.; Meglič, V. Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat. Food Chem. 2021, 365, 130459. [Google Scholar] [CrossRef] [PubMed]
- Škrobot, D.; Pezo, L.; Tomić, J.; Pestorić, M.; Sakač, M.; Mandić, A. Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta. LWT—Food Sci. Technol. 2022, 153, 112528. [Google Scholar] [CrossRef]
- AACC. American Association of Cereal Chemistry Approved Methods. 10th ed. St. Paul. Available online: http://methods.aaccnet.org/toc.aspx (accessed on 29 July 2020).
- Zarzycki, P.; Sykut-Domańska, E.; Sobota, A.; Teterycz, D.; Krawęcka, A.; Blicharz-Kania, A.; Andrejko, D.; Zdybel, B. Flaxseed enriched pasta—chemical composition and cooking quality. Foods 2020, 9, 404. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Różyło, R.; Szymańska-Chargot, M.; Gawlik-Dziki, U.; Dziki, D. Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts. Food Chem. 2021, 346, 128889. [Google Scholar] [CrossRef]
- Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26, 1231–1237. [Google Scholar] [CrossRef]
- Różyło, R.; Szymańska-Chargot, M.; Zdunek, A.; Gawlik-Dziki, U.; Dziki, D. Microencapsulated red powders from cornflower extract—spectral (ft-ir and ft-raman) and antioxidant characteristics. Molecules 2022, 27, 3094. [Google Scholar] [CrossRef]
- Brand-Williams, W.; Cuvelier, M.E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. LWT—Food Sci. Technol. 1995, 28, 25–30. [Google Scholar] [CrossRef]
- Wichchukit, S.; O’Mahony, M. The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives. J. Sci. Food Agric. 2015, 95, 2167–2178. [Google Scholar] [CrossRef]
Sample | Moisture | Protein | Ash | Fat | Fibre | Carbohydrates |
---|---|---|---|---|---|---|
SE | 10.29 ± 0.07 A | 11.70 ± 0.21 B | 0.88 ± 0.01 A | 0.51 ± 0.01 A | 4.31 ± 0.04 A | 74.62 |
BH | 8.22 ± 0.06 B | 5.40 ± 0.02 A | 1.93 ± 0.02 B | 0.50 ± 0.02 A | 78.87 ± 0.70 B | 83.95 |
CP | 10.33 ± 0.05 a | 11.73 ± 0.15 d | 0.87 ± 0.01 a | 0.52 ± 0.02 a | 4.27 ± 0.08 a | 76.55 |
B1 | 10.49 ± 0.04 ab | 11.69 ± 0.03 d | 0.90 ± 0.02 ab | 0.52 ± 0.01 a | 4.62 ± 0.03 a | 76.41 |
B5 | 10.34 ± 0.05 a | 11.30 ± 0.02 c | 0.93 ± 0.02 b | 0.52 ± 0.01 a | 7.51 ± 0.05 b | 76.91 |
B10 | 10.40 ± 0.12 ab | 11.04 ± 0.04 b | 1.00 ± 0.01 c | 0.50 ± 0.02 a | 9.86 ± 0.06 c | 77.07 |
B15 | 10.44 ± 0.05 ab | 10.87 ± 0.03 b | 1.05 ± 0.02 d | 0.51 ± 0.01 a | 11.89 ± 0.04 d | 77.13 |
B20 | 10.58 ± 0.15 b | 10.50 ± 0.02 a | 1.12 ± 0.02 e | 0.49 ± 0.01 a | 14.15 ± 0.08 e | 77.31 |
Sample | L* | a* | b* | ΔE |
---|---|---|---|---|
CP | 65.27 ± 0.07 e | 1.38 ± 0.09 c | 18.97 ± 0.24 d | - |
B1 | 45.72 ± 0.06 d | 2.09 ± 0.04 d | 5.34 ± 0.14 c | 23.84 |
B5 | 43.27 ± 0.23 c | 2.37 ± 0.15 d | 3.40 ± 0.40 b | 26.97 |
B10 | 38.72 ± 0.38 b | 1.09 ± 0.01 ab | 0.91 ± 0.28 a | 32.11 |
B15 | 36.68 ± 0.52 a | 0.85 ± 0.18 a | 0.74 ± 0.01 a | 32.56 |
B20 | 39.14 ± 0.03 b | 1.16 ± 0.03 bc | 0.48 ± 0.02 a | 31.99 |
Sample | OCT [min] | WII [–] | CL [% DM] |
---|---|---|---|
CP | 4.8 ± 0.1 e | 2.7 ± 0.1 bc | 7.0 ± 0.1 a |
B1 | 4.5 ± 0.1 d | 2.5 ± 0.1 ab | 7.6 ± 0.1 b |
B5 | 4.4 ± 0.1 cd | 2.6 ± 0.1 ab | 7.9 ± 0.0 c |
B10 | 4.2 ± 0.0 bc | 2.7 ± 0.1 bc | 8.1 ± 0.1 c |
B15 | 4.1 ± 0.0 b | 2.8 ± 0.1 c | 8.1 ± 0.1 c |
B20 | 3.7 ± 0.0 a | 3.0 ± 0.2 d | 10.7 ± 0.2 d |
Sample | TPC [mg GAE/g DM] | EC50DPPH [mg DM/mL] | EC50ABTS [mg DM/mL] |
---|---|---|---|
SE | 1.06 ± 0.03 A | 93.36 ± 1.07 B | 60.31 ± 0.82 B |
BH | 21.55 ± 0.23 B | 2.96 ± 0.09 A | 8.13 ± 0.31 A |
CP | 1.09 ± 0.04 a | 112.62 ± 1.94 f | 64.29 ± 1.03 e |
B1 | 1.20 ± 0.03 b | 102.29 ± 0.67 e | 59.37 ± 1.56 d |
B5 | 1.48 ± 0.05 c | 70.37 ± 1.16 d | 52.45 ± 1.05 c |
B10 | 1.98 ± 0.03 d | 44.52 ± 0.57 c | 47.12 ± 1.23 b |
B15 | 2.26 ± 0.06 e | 39.67 ± 0.81 b | 42.36 ± 3.80 a |
B20 | 2.54 ± 0.11 f | 34.22 ± 0.96 a | 37.40 ± 2.31 a |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Sujka, K.; Cacak-Pietrzak, G.; Sułek, A.; Murgrabia, K.; Dziki, D. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules 2022, 27, 4065. https://doi.org/10.3390/molecules27134065
Sujka K, Cacak-Pietrzak G, Sułek A, Murgrabia K, Dziki D. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules. 2022; 27(13):4065. https://doi.org/10.3390/molecules27134065
Chicago/Turabian StyleSujka, Katarzyna, Grażyna Cacak-Pietrzak, Alicja Sułek, Karolina Murgrabia, and Dariusz Dziki. 2022. "Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties" Molecules 27, no. 13: 4065. https://doi.org/10.3390/molecules27134065