Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Instrumental Analyses
2.2.1. Electronic Tongue
2.2.2. Colorimeter
2.2.3. Texture Analyzer
2.3. Sensory Analysis
2.3.1. Participants
2.3.2. Experimental Procedure
2.4. Data Analysis
3. Results and Discussion
3.1. Instrumental Analyses
3.1.1. Electronic Tongue
3.1.2. Color
3.1.3. Texture
3.2. Sensory Analyses
3.3. Relationship between Instrumental and Sensory Data
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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100-L* | a*/b* | |
---|---|---|
CB20 | 37.85 ± 0.58 a | 0.11 ± 0.01 a |
TB20 | 41.00 ± 1.15 b | 0.17 ± 0.01 b |
CB30 | 43.94 ± 1.11 c | 0.16 ± 0.01 b |
TB30 | 43.98 ± 0.84 c | 0.22 ± 0.01 d |
CB40 | 45.59 ± 1.12 d | 0.20 ± 0.01 c |
TB40 | 45.99 ± 0.36 d | 0.31 ± 0.01 e |
Texture Profile Analysis | Compression Test | |||||||
---|---|---|---|---|---|---|---|---|
Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness | Resilience | Firmness (N) | Springiness (%) | |
CB20 | 45.19 ± 2.59 a | 0.91 ± 0.02 ab | 0.77 ± 0.01 ab | 34.56 ± 1.94 a | 31.44 ± 1.83 a | 0.52 ± 0.01 b | 28.45 ± 3.61 a | 62.58 ± 2.39 b |
TB20 | 66.34 ± 16.48 b | 0.91 ± 0.01 ab | 0.74 ± 0.03 a | 47.70 ± 10.90 b | 42.52 ± 9.93 ab | 0.47 ± 0.04 a | 42.05 ± 10.20 c | 60.44 ± 2.45 a |
CB30 | 64.80 ± 15.38 b | 0.91 ± 0.01 ab | 0.75 ± 0.04 ab | 48.01 ± 9.32 b | 43.31 ± 8.17 b | 0.48 ± 0.04 a | 39.58 ± 1.73 bc | 63.50 ± 0.89 b |
TB30 | 55.77 ± 18.77 ab | 0.91 ± 0.01 ab | 0.77 ± 0.03 b | 42.51 ± 13.00 ab | 38.95 ± 12.13 ab | 0.50 ± 0.04 ab | 33.10 ± 8.55 ab | 62.06 ± 1.29 ab |
CB40 | 60.87 ± 3.28 ab | 0.92 ± 0.01 b | 0.75 ± 0.01 ab | 46.58 ± 0.61 b | 42.70 ± 0.82 ab | 0.48 ± 0.01 a | 30.24 ± 5.23 a | 63.93 ± 0.98 b |
TB40 | 59.00 ± 8.92 ab | 0.90 ± 0.03 a | 0.75 ± 0.01 ab | 44.52 ± 5.69 ab | 39.92 ± 5.82 ab | 0.47 ± 0.02 a | 32.068 ± 3.54 ab | 60.60 ± 1.13 a |
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Rabitti, N.S.; Appiani, M.; Marti, A.; Buratti, S.; Benedetti, S.; Chiodaroli, G.; Proserpio, C.; Laureati, M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods 2022, 11, 3442. https://doi.org/10.3390/foods11213442
Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442. https://doi.org/10.3390/foods11213442
Chicago/Turabian StyleRabitti, Noemi Sofia, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, and Monica Laureati. 2022. "Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization" Foods 11, no. 21: 3442. https://doi.org/10.3390/foods11213442