Senzorski, nutritivni i funkcionalni profil integralne testenine sa dodatkom heljdinog brašna / Sensory, nutritional and functional profile of whole grain pasta with buckwheat flour addition

This study investigated quality parameters of wholegrain wheat flour and wholegrain buckwheat flour from non-treated buckwheat grains (nontreated wholegrain buckwheat flour) and autoclaved buckwheat grains (autoclaved wholegrain buckwheat flour). After investigation of nutritional and functional properties of aforementioned flours, new wholegrain tagliatelle formulations, with different wholegrain buckwheat flour content (10–30%) have been developed. Sensory, nutritional and functional quality parameters of buckwheat containing tagliatelle samples were analysed and compared with control tagliatelle sample from wholegrain wheat flour. Proximate composition, content of minerals, content of total polyphenols and quantitative and qualitative composition of polyphenols were investigated in both, flour samples and produced uncooked and cooked tagliatelle samples. Antiradical activity on DPPH radicals, and content of less favourable compounds, phytic acid and HMF, have been tested, as well. Tagliatelle physical properties, dimensions, cooking properties, colour and textural properties were determined by instrumental and sensory methods. Tagliatelle acceptability was evaluated by the consumers. The obtained results indicate that wholegrain buckwheat flour (autoclaved or non-treated) incorporation into tagliatelle formulation led to an improvement of nutritional and functional profiles of tagliatelle samples, followed by greater or lesser deterioaration of sensory profile, depending on substitution level and type of wholegrain buckwheat flour