Central Food Technological Research Institute
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Pomegranate peel pectin extraction using chimeric enzymes: Application in the development of probiotic and anthocyanin-rich extract-based films
No full textUnraveling the Anticancer and Antioxidant Properties of Annona reticulata (L.) Fruit and Seed Oil Nutraceuticals against Breast Cancer Cells
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Formulation and quality assessment of traditional pulse based rasam powder with enhanced nutritional and functional qualities
No full textNew approach for processing turmeric rhizome and studies on the chemical composition and quality characteristics
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Nutritional, functional, and bioactive characterization of gluten‑free noodles using germinated buckwheat flour
No full textCeliac disease and growing demand for gluten-free food products have driven research into alternative ingredients for
developing nutritious and functional food items. Buckwheat, known for its exceptional nutritional benefits, offers great
potential for gluten-free product development despite some formulation challenges. This study explores combined use
of germinated buckwheat flour (GBF) and buckwheat starch (BS) in developing gluten-free noodles with improved
nutritional, functional, and sensory properties. Three formulations (GBN1, GBN2, and GBN3) with varying GBF:BS
ratios (70:30, 75:25, and 80:20, respectively), were evaluated against control noodles. GBN3 exhibited the highest protein
(13.02 ± 0.05%) and dietary fiber (11.07 ± 0.09%) content, with significantly increased bioactive compounds, including rutin
(337.788 ± 6.17 mg/100 g), γ-aminobutyric acid (371.76 ± 13.37 mg/100 g), and total phenolic content (188.58 ± 8.73 mg
GAE/100 g). Findings reported a retention of bioactive compounds up to 96% post-cooking. This combination improved
pasting properties, reduced viscosity, and setback, which in turn improved texture and mouthfeel of noodles. Sensory
analysis reported that GBN1 (70:30 GBF:BS) achieved comparable acceptability to control noodles. While previous studies
have explored germinated buckwheat in various food products, its application in gluten-free noodles > 60% GBF remains
unexplored. These findings validate GBF and BS as functional ingredients for developing gluten-free noodles with up to
75% buckwheat content, addressing both nutritional and sensory demands
