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<p>Buckwheat protein is a functional food which has been extensively used in various food formulations in recent times. The study focuses on the modification of buckwheat protein isolate using microwave irradiation and its utilization in developing gluten free snacks, with an emphasis on enhancing their digestibility and bioavailability. The physicochemical and functional properties of the modified buckwheat protein isolate and germinated buckwheat flour (GBF) were investigated, including the determination of rutin content using HPLC. The nutritional composition, textural quality and shelf life of the prepared samples were also evaluated. Sensory assessment was conducted using a nine-point hedonic scale. The nitrogen solubility of the isolates increased with microwave treatment, particularly at pH 4. Digestibility was significantly enhanced with microwave radiation up to 81.32%. Both buckwheat <i>papad</i> and buckwheat <i>khakhra</i> contained satisfactory levels of rutin due to predominant use of GBF. Organoleptic tests indicated that the products were well-received by consumers, with an average score of 6.83 (slight liking) for overall quality. GBF content as high as 80% can be used to develop gluten free food products with modified buckwheat protein as an additive.</p> Graphical abstract <p></p>

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Formulation of gluten-free, protein-rich Indian snacks using germinated buckwheat flour and modified buckwheat protein isolate

  • 期刊论文

  • 发表日期：

    2025年3月23日

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  • Akanksha Dalal,
  • Kushi Navin,
  • Shruti Joshi

摘要

Buckwheat protein is a functional food which has been extensively used in various food formulations in recent times. The study focuses on the modification of buckwheat protein isolate using microwave irradiation and its utilization in developing gluten free snacks, with an emphasis on enhancing their digestibility and bioavailability. The physicochemical and functional properties of the modified buckwheat protein isolate and germinated buckwheat flour (GBF) were investigated, including the determination of rutin content using HPLC. The nutritional composition, textural quality and shelf life of the prepared samples were also evaluated. Sensory assessment was conducted using a nine-point hedonic scale. The nitrogen solubility of the isolates increased with microwave treatment, particularly at pH 4. Digestibility was significantly enhanced with microwave radiation up to 81.32%. Both buckwheat papad and buckwheat khakhra contained satisfactory levels of rutin due to predominant use of GBF. Organoleptic tests indicated that the products were well-received by consumers, with an average score of 6.83 (slight liking) for overall quality. GBF content as high as 80% can be used to develop gluten free food products with modified buckwheat protein as an additive.

Graphical abstract