期刊
FOODS
卷 11, 期 21, 页码 -出版社
MDPI
DOI: 10.3390/foods11213442
关键词
gluten-free; pseudocereals; polenta; electronic tongue; texture; color; sensory profile
资金
- POR FESR 2014-2020_BANDO Call HUB Ricerca e Innovazione, Regione Lombardia
This study characterized gluten-free porridge-type formulations prepared using corn and buckwheat flour, finding that products containing Tartary buckwheat were darker, firmer, and had a higher intensity of bitter taste and astringency. The impact of buckwheat species was more significant at 30% and 40% levels, indicating that lower additions may mask the differences between the species. The gathered information could support the food industry in reformulating products with buckwheat.
In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour. Specifically, polenta samples were prepared adding common (CB) or Tartary buckwheat (TB) flour at 20% (CB20; TB20), 30% (CB30; TB30), and 40% (CB40; TB40) to corn flour. Product characterization included sensory and instrumental analyses (electronic tongue, colorimeter, and Texture Analyzer). Products containing Tartary buckwheat were darker, firmer, and characterized by a higher intensity of bitter taste and astringency than those prepared with common buckwheat. In this context, the impact of buckwheat species seems to be more important at 30% and 40% levels, suggesting that lower additions may mask the differences between the species. The gathered information could support the food industry in reformulating products with buckwheat. Finally, findings about the relationship between instrumental and sensory data might be exploited by the food industry to decide/choose what indices to use to characterize new formulations and/or new products.
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