In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous.

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses / G. Giovanelli, A. Bresciani, S. Benedetti, G. Chiodaroli, S. Ratti, S. Buratti, A. Marti. - In: FOODS. - ISSN 2304-8158. - 12:19(2023 Sep 26), pp. 3578.1-3578.13. [10.3390/foods12193578]

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

G. Giovanelli
Primo
;
A. Bresciani
Secondo
;
S. Benedetti;G. Chiodaroli;S. Ratti;S. Buratti
Penultimo
;
A. Marti
Ultimo
2023

Abstract

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous.
germination; buckwheat; couscous; sensory traits; phenolic profile; physical properties
Settore AGR/15 - Scienze e Tecnologie Alimentari
   MIND FoodS HUB
   REGIONE LOMBARDIA

   ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Foods
   ON Foods
   MINISTERO DELL'UNIVERSITA' E DELLA RICERCA

   One Health Action Hub: task force di Ateneo per la resilienza di ecosistemi territoriali (1H_Hub) Linea Strategica 3, Tema One health, one earth
   1H_Hub
   UNIVERSITA' DEGLI STUDI DI MILANO
26-set-2023
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/1006868
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