Effect of starch composition on the cooking and sensory quality of buckwheat noodles

To investigate the difference among cooking and sensory quality of extruded buckwheat noodles and the link with starch composition of buckwheat flour, eight cultivars of common and tartary buckwheat were selected and made into noodles by extruding.The cooking loss, water uptake, textual and sensory quality of cooked noodles were assessed.Meanwhile, the content of amylose and amylopectin in buckwheat flour was analyzed and the correlation between starch composition and edible and cooking property of cooked noodle was analyzed.It was found that the common buckwheat noodles was better than tartary buckwheat noodles in terms of adhesiveness, tensility and sensory quality.As for the cooking quality, there was no significant difference laying between two specials.Overall, Xinong 9976 was best among common buckwheat, while Xinong 9920 was the most excellent one among tartary buckwheat.The result of correlation analysis showed that there was a remarkable correlation between the content of amylose and cooking loss (r=0.878) , and the content of amylopectin had an significant effect on water uptake (r=0.917) , adhesiveness (r=0.740) and firmness (r=-0.689) .The result showed that the quality of different buckwheat cultivars varied significantly and the starch composition was a crucial factor affecting the extruded buckwheat noodles.