Tartary buckwheat fresh wet noodles are not well accepted in the market due to texture,taste and other factors.The nutritional function,texture properties,sensory evaluation and antioxidant activity of the improved wet Tartary buckwheat noodles were compared with those of other marketable varieties.The results showed that the contents of flavonoids and total phenols in fresh wet tartary buckwheat noodles were significantly higher than those in fresh wheat noodles,which were(5.37± 0.01)mg/g and(5.24±0.05)mg/g,respectively.The water absorption and loss rate of wheat noodles had no significant difference,and the cooking time was shorter(2.17±0.17)min.The cooking quality and texture characteristics were closed to those of fresh wheat noodles,and the sensory quality was closed to those of commercially available fresh wheat noodles to a cer-tain extent.The antioxidant activity of fresh wet tartary buckwheat noodles was more significant than that of fresh wheat noo-dles.The improved tartary buckwheat fresh wet flour was rich in functional components,nutritious and delicious,and had good antioxidant activity.
维普
万方数据