Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta

Abstract

In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their nutritional, functional, phenolic, textural and organoleptic properties were evaluated. Pasta made by incorporating 40% of buckwheat flour in common wheat exhibited highest protein content (13.22 ± 0.24%) and total ash content (2.90 ± 0.10%) as compared to other prepared pasta formulations. The color evaluation showed that incorporation of these crop flour decreases the brightness and redness in pasta samples. Water activity recorded least in pasta prepared with 40% buckwheat flour incorporation i.e. 0.25 ± 0.04 aw. Addition of barley and buckwheat flour enhanced the phenolic and flavonoid content as compared to control pasta. Cooking loss of the 40% buckwheat flour substituted pasta was recorded as the highest (10.30%). Pasta prepared from barley and buckwheat flour incorporation has increase the optimum time of cooking in comparison to control pasta. As per the organoleptic results of the pasta samples, addition of barley and buckwheat shows positive effect on the color, texture, and taste of prepared pasta. Pasta prepared from 20% barley and 20% buckwheat each showed higher general acceptability. Hence hull-less barley and buckwheat seems very potential crops and their incorporation in making products like pasta enhanced product nutritional, antioxidant potential and many other essential nutrients which are required for maintaining healthy health.