Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour

The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0-40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles. (C) 2012 Elsevier Ltd. All rights reserved.