Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The...

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Autores principales:	Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini, Monica Laureati
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	tartary buckwheat liking hedonic response consumers food acceptability just-about-right Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/f8f5f559bb014e69b58bb4f5c3911407
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id	oai:doaj.org-article:f8f5f559bb014e69b58bb4f5c3911407
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spelling	oai:doaj.org-article:f8f5f559bb014e69b58bb4f5c39114072021-11-25T17:33:26ZTartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations10.3390/foods101126132304-8158https://doaj.org/article/f8f5f559bb014e69b58bb4f5c39114072021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2613https://doaj.org/toc/2304-8158Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers’ perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20–60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (<i>p</i> < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.Marta AppianiNoemi Sofia RabittiCristina ProserpioElla PagliariniMonica LaureatiMDPI AGarticletartary buckwheatlikinghedonic responseconsumersfood acceptabilityjust-about-rightChemical technologyTP1-1185ENFoods, Vol 10, Iss 2613, p 2613 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tartary buckwheat liking hedonic response consumers food acceptability just-about-right Chemical technology TP1-1185
spellingShingle	tartary buckwheat liking hedonic response consumers food acceptability just-about-right Chemical technology TP1-1185 Marta Appiani Noemi Sofia Rabitti Cristina Proserpio Ella Pagliarini Monica Laureati Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
description	Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers’ perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20–60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (<i>p</i> < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.
format	article
author	Marta Appiani Noemi Sofia Rabitti Cristina Proserpio Ella Pagliarini Monica Laureati
author_facet	Marta Appiani Noemi Sofia Rabitti Cristina Proserpio Ella Pagliarini Monica Laureati
author_sort	Marta Appiani
title	Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
title_short	Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
title_full	Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
title_fullStr	Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
title_full_unstemmed	Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
title_sort	tartary buckwheat: a new plant-based ingredient to enrich corn-based gluten-free formulations
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f8f5f559bb014e69b58bb4f5c3911407
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Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

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