Abstract
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.
Highlights
In recent years, there have been attempts at neutralizing the negative influence of free radicals on the human body
The qualitative and quantitative analysis of phenolic acids in extruded pasta made from roasted buckwheat flour was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS)
(60 ◦ C) with the use of an 80% aqueous ethanol solution. This method was selected because in previous experiments it had proven to be the optimum technique for the isolation of phenolic acids from buckwheat pastas [12]
Summary
There have been attempts at neutralizing the negative influence of free radicals on the human body. A convenient and practical method of production of foodstuffs based on or with the addition of buckwheat is extrusion-cooking This process involves a mechanical and thermal treatment of raw material under high pressure. In the case of instant or precooked pasta, the expansion phase must be eliminated, and the final section of the extruder plasticizing unit must be cooled down so that the temperature of the product exiting the die does not exceed 100 ◦ C as it prevents the formation of the porous structure and reduces pasta stickiness [8] Extruded pasta, both from conventional (durum wheat and common wheat) and from gluten-free raw materials (rice, maize, legume seeds) exhibit a high degree of gelatinization of starch and a dense internal structure without empty spaces inside the pasta cross-section [7,8,9]. The objective of our experiment is to test the effect of the rotational speed of the extruder screw and the growing level of moisture content in the raw material on the quantity of free phenolic acids in the said product
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