Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour

Abstract

Tartary Buckwheat dried noodles were prepared by substituting wheat flour with 0–80% content of Tartary Buckwheat flour mixtures (TBFM), which comprised extruded-micronized Tartary Buckwheat flour and micronized Tartary Buckwheat flour (1:1, w/w). Cooking properties, texture, colour, flavonoid content and antioxidant activities were investigated to evaluate the effect of Tartary Buckwheat flour content on the quality of the Tartary Buckwheat noodles. Hardness of the noodle samples increased slightly and the internal networks became more compact with content increase of TBFM. The noodles with 10–60% levels of TBFM performed similar or better cooking qualities including cooked breaking rate, cooking loss, optimal cooking time and water adsorption rate. The colour of whiteness of the noodles decreased, and the flavonoid content and antioxidant activities of ABTS and DPPH values increased significantly with the content increase of Tartary Buckwheat flour. 10–60% contents of TBFM can be used for noodle formulation with improved qualities.