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<p>Celiac disease and growing demand for gluten-free food products have driven research into alternative ingredients for developing nutritious and functional food items. Buckwheat, known for its exceptional nutritional benefits, offers great potential for gluten-free product development despite some formulation challenges. This study explores combined use of germinated buckwheat flour (GBF) and buckwheat starch (BS) in developing gluten-free noodles with improved nutritional, functional, and sensory properties. Three formulations (GBN1, GBN2, and GBN3) with varying GBF:BS ratios (70:30, 75:25, and 80:20, respectively), were evaluated against control noodles. GBN3 exhibited the highest protein (13.02 ± 0.05%) and dietary fiber (11.07 ± 0.09%) content, with significantly increased bioactive compounds, including rutin (337.788 ± 6.17&#xa0;mg/100&#xa0;g), γ-aminobutyric acid (371.76 ± 13.37&#xa0;mg/100&#xa0;g), and total phenolic content (188.58 ± 8.73&#xa0;mg GAE/100&#xa0;g). Findings reported a retention of bioactive compounds up to 96% post-cooking. This combination improved pasting properties, reduced viscosity, and setback, which in turn improved texture and mouthfeel of noodles. Sensory analysis reported that GBN1 (70:30 GBF:BS) achieved comparable acceptability to control noodles. While previous studies have explored germinated buckwheat in various food products, its application in gluten-free noodles &gt; 60% GBF remains unexplored. These findings validate GBF and BS as functional ingredients for developing gluten-free noodles with up to 75% buckwheat content, addressing both nutritional and sensory demands.</p> Graphical abstract <p></p>

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Nutritional, functional, and bioactive characterization of gluten-free noodles using germinated buckwheat flour

  • 期刊论文

  • 发表日期：

    2025年4月29日

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  • Akanksha Dalal,
  • Shruti Joshi

摘要

Celiac disease and growing demand for gluten-free food products have driven research into alternative ingredients for developing nutritious and functional food items. Buckwheat, known for its exceptional nutritional benefits, offers great potential for gluten-free product development despite some formulation challenges. This study explores combined use of germinated buckwheat flour (GBF) and buckwheat starch (BS) in developing gluten-free noodles with improved nutritional, functional, and sensory properties. Three formulations (GBN1, GBN2, and GBN3) with varying GBF:BS ratios (70:30, 75:25, and 80:20, respectively), were evaluated against control noodles. GBN3 exhibited the highest protein (13.02 ± 0.05%) and dietary fiber (11.07 ± 0.09%) content, with significantly increased bioactive compounds, including rutin (337.788 ± 6.17 mg/100 g), γ-aminobutyric acid (371.76 ± 13.37 mg/100 g), and total phenolic content (188.58 ± 8.73 mg GAE/100 g). Findings reported a retention of bioactive compounds up to 96% post-cooking. This combination improved pasting properties, reduced viscosity, and setback, which in turn improved texture and mouthfeel of noodles. Sensory analysis reported that GBN1 (70:30 GBF:BS) achieved comparable acceptability to control noodles. While previous studies have explored germinated buckwheat in various food products, its application in gluten-free noodles > 60% GBF remains unexplored. These findings validate GBF and BS as functional ingredients for developing gluten-free noodles with up to 75% buckwheat content, addressing both nutritional and sensory demands.

Graphical abstract