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Effect of Buckwheat Supplementation on the Quality Parameters of Pasta

Effect of Buckwheat Supplementation on the Quality Parameters of Pasta

Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid

1Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, 46300, Pakistan; 2Food Science Research Institute, National Agricultural Research Centre, Islamabad, 44000, Pakistan; 3Deputy Secretary (Planning), Department of Agriculture, Government of Punjab Lahore.


The need for nutraceutical and gluten-free food is increasing day by day and buckwheat food products can serve to be a good source to address this demand. In the present study, we investigated the supplementation of buckwheat @ 0%, 10%, 20%, 30%, 40% and 50% in durum wheat to make egg-free pasta of good quality. Rheological studies (dough development time, dough stability, water absorption and mixing tolerance index) were significantly affected (p≤0.05) by the supplementation of buckwheat flour. There was a gradual increase in the ash (0.88±0.02 to 1.72±0.04) and fiber contents (0.01±0.001 to 2.64±0.04) with the increment in buckwheat flour while moisture contents decreased significantly (4.63±0.04 to 3.80±0.04). The protein (8.93±0.03) and fat contents (3.01±0.06) were significantly higher in supplemented pasta having 50% buckwheat. However, it negatively influenced the cooking quality parameters (cooking time, loss of solids). The sensory scores emphasized that pasta with 30 % buckwheat supplementation was more appealing for taste, color and texture. The study postulated that buckwheat could be used as a potential source of gluten-free bakery products. 


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Pakistan Journal of Agricultural Research


Vol. 33, Iss. 4, Pages 692-956


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