Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles

Abstract

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p p p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.

Keywords

• Tartary buckwheat bran
• noodles
• quality
• digestibility
• starch structure
• enzyme activity