Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles

Abstract

In this study, the effect of bran backfilling to Tartary buckwheat (at 0, 6, 12, 18, 24, or 30%) with respect to flour properties, cooking and nutritional characteristics of extruded noodles was investigated. The optimum cooking time and cooking loss of the Tartary buckwheat-extruded noodles increased when bran was added, but the hardness, springiness, and chewiness decreased. The phenolic increased in Tartary buckwheat flour in line with the amount of bran added, with further increases being observed after extrusion. As the amount of bran added increased, the soluble dietary fiber also increased, rising to between 2.14 and 4.34% after extrusion. Simultaneously, the predicted glycemic index decreased from 54.74 to 48.04. Our results demonstrate that though addition of bran may reduce the cooking quality of the noodles, but nutrition value significantly increased. This finding provides an important basis for future research into the development of Tartary buckwheat noodles for improved nutritional content.