Effects of ferulic acid additions on pasting properties, quality and in vitro starch digestion of extruded buckwheat noodles.

The preparation of buckwheat noodles with excellent quality holds importance in food industry. The aim of study was to evaluate the effects of different ferulic acid additions on the pasting properties, quality and in vitro starch digestion of extruded buckwheat noodles. The overall viscosity of buckwheat/ferulic acid blends reduced by the ferulic acid addition. Ferulic acid reduced degree of ordered starch structure, corresponded to the decreased relative crystallinity in X-ray diffraction results. The stickiness of extruded buckwheat noodles markedly decreased from 2.333 N to 1.518 N with ferulic acid additions, corresponded to the lowering cooking loss. The noodle with 0.5 % ferulic acid addition is most acceptable by panelists. Ferulic acid decreased in vitro starch digestibility of noodles from 56.53 % to 50.61 %. The findings confirmed appropriate ferulic acid additions improved the quality and inhibited in vitro starch digestion of noodles, providing theoretical guide in the development of high-quality starchy foods.