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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1471-1480
Buckwheat noodles: processing and quality enhancement
Pradeep Puligundla1 • Seokwon Lim1
1 Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120, Republic of Korea
ABSTRACT
In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.
KEYWORD
Buckwheat noodle · Processing · Quality · Shelf-life
Food Science and Biotechnology 2021 ; 30(12): 1471-1480
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