Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)

Figures & data

Table 1. Flaky egg-free roll formulation fortified with rice protein and different proportions of buckwheat flour.

Components (g)	W	10 BW	20 BW	30 BW
Wheat flour	100	90	80	70
Buckwheat (BW)	0	10	20	30
Rice protein (RP)	20	20	20	20
Margarine	45	45	45	45
Sugar powder	27	27	27	27
Corn flour	1.2	1.2	1.2	1.2
Lecithin	0.1	0.1	0.1	0.1
Salt	0.2	0.2	0.2	0.2
Deionized water	23	23	23	23

BW: Buckwheat flour, 10%, 20%, and 30%.

Figure 1. Effect of flaky rolls fortified with different proportions of buckwheat flour on farinograph characteristics: (a) control (W), (b) 10 BW, (c) 20 BW, and (d) 30 BW.

Table 2. Rheological characteristics and pasting properties of wheat dough with different proportions of buckwheat flour.

Treatments	W	10BW	20BW	30BW
Farinographic characteristics
Water absorption (%)	65.29^c ± 4.53	73.94^b ± 2.78	75.84^b ± 3.35	80.63^a ± 4.21
Dough development time (min)	1.87^b ± 0.32	2.19^ab ± 0.28	2.52^a ± 0.09	2.42^a ± 0.11
Breakdown time (min)	25.12^a ± 0.33	13.41^b ± 0.96	11.09^b ± 1.07	10.66^c ± 0.93
Stability (min)	22.68^a ± 1.53	15.88^b ± 0.73	10.54^c ± 1.02	8.87^d ± 1.04
Peak time (min)	9.78^a ± 0.26	7.03^b ± 0.43	6.22^bc ± 0.59	5.11^c ± 0.66
Extensographic properties
Maximum resistance to extension (BU)
45 min	602^d ± 16.38	639.56^c ± 14.29	727.15^b ± 17.25	798.90^a ± 13.25
90 min	744^c ± 20.12	833.89^b ± 15.57	838.46^b ± 11.38	866.07^a ± 15.29
135 min	748^d ± 30.25	780.98^c ± 29.25	895.93^b ± 30.29	975.33^a ± 25.23
Extensibility (cm)
45 min	17.14^a ± 1.53	13.23^b ± 1.02	12.32^bc ± 2.08	11.37^c ± 1.86
90 min	12.55^a ± 1.19	10.40^b ± 1.13	9.31^bc ± 1.93	8.33^c ± 1.55
135 min	13.84^a ± 2.42	9.76^b ± 1.26	9.39^b ± 1.33	7.79^c ± 0.75
Pasting parameters
Peak viscosity (BU)	858.27^a ± 25.93	765.01^b ± 19.45	743.75^c ± 22.24	657.75^d ± 19.29
Breakdown (BU)	179.24^a ± 16.19	134.30^b ± 9.25	132.21^b ± 10.54	78.28^c ± 11.125
Setback (BU)	522.54^a ± 14.21	445.69^b ± 11.29	438.21^b ± 13.38	428.65^c ± 12.58
Final viscosity (BU)	1192.45^a ± 25.13	1055.96^b ± 27.25	1066.82^b ± 33.29	1007.31^c ± 21.29

^aFormulations for 10, 20, and 30 BW were 10%, 20%, and 30%, respectively.

^bData are mean ± SD.

^cDifferent letters represent significant differences (P < .05) compared to the control.

Table 3. Nutritional composition (based on dry weight) of flaky rolls incorporated with different proportions of buckwheat flour.

Compositions	W	10BW	20BW	30BW
Moisture (g/100 g)	2.85.17^a ± 0.03	3.42^b ± 0.14	3.94^c ± 0.23	4.03^c ± 0.15
Total starch (g/100 g)	65.38^a ± 1.29	64.88^b ± 1.68	63.25^b ± 2.36	60.19^c ± 4.28
Crude protein (g/100 g)	20.38^b ± 0.57	22.36^b ± 2.12	24.32^b ± 1.55	25.44^a ± 1.68
Crude lipid (g/100 g)	13.17^b ± 0.65	12.03^a ± 0.05	11.24^a ± 0.19	11.03^a ± 0.25
TDF (g/100 g)	4.03^d ± 0.11	5.58^c ± 0.46	6.06^b ± 0.44	6.38^a ± 0.07
SDF (g/100 g)	0.65^c ± 0.07	1.12^b ± 0.02	1.45^b ± 0.05	1.76^a ± 0.25
IDF (g/100 g)	3.34^c ± 0.29	4.58^b ± 0.59	4.99^a ± 0.37	5.42^a ± 0.55
Ash (g/100 g)	1.57^b ± 0.09	1.63^b ± 0.12	1.71^b ± 0.15	1.87^a ± 0.14
Free sugar (g/100 g)	5.98^a ± 0.35	6.07^a ± 0.22	6.17^a ± 0.35	6.22^a ± 0.33
Cholesterol (mg/100 g)	0.46^a ± 0.06	0.46^a ± 0.05	0.44^a ± 0.08	0.41^a ± 0.09

^aFormulations labeled 10, 20, and 30 BW are 10%, 20%, and 30% buckwheat to dough, respectively.

^bData are mean ± SD.

^cDifferent letters represent significant differences (P < .05) compared to the control.

Figure 2. Appearance of flaky rolls incorporated with different proportions of buckwheat flour.

Table 4. Characterization and textural properties of flaky rolls containing different proportions of buckwheat flour.

Properties	W	10 BW	20 BW	30 BW
Characteristic properties
Length (cm)	6.58^a ± 0.14	6.39^b ± 0.27	6.37^b ± 0.16	6.33^c ± 0.09
Width (cm)	3.88^a ± 0.24	3.86^a ± 0.19	3.84^a ± 0.04	3.81^b ± 0.07
Thickness (cm)	1.49^a ± 0.25	1.47^a ± 0.14	1.42^a ± 0.04	1.43^a ± 0.14
Textural properties
Hardness (N)	27.57^b ± 2.01	29.38^a ± 3.68	32.29^a ± 4.05	33.69^a ± 3.29
Fracturability (mm)	6.08^a ± 0.12	5.88^b ± 0.33	5.62^b ± 0.42	5.54^b ± 0.24
Springiness (mm)	0.74^a ± 0.05	0.61^b ± 0.09	0.54^b ± 0.11	0.51^b ± 0.07
Cohesiveness	0.23^c ± 0.05	0.29^b ± 0.07	0.33^b ± 0.05	0.36^a ± 0.05
Adhesiveness (N.S)	48.38^a ± 4.41	40.29^b ± 3.19	38.45^b ± 5.15	34.28^b ± 3.18
Color properties
L*(lightness)	68.55^a ± 7.13	65.29^ab ± 4.53	63.15^b ± 3.58	62.29^c ± 4.05
a*(redness-greenness)	13.82^b ± 0.35	13.45^b ± 0.32	13.05^b ± 0.19	12.83^a ± 0.55
b*(yellowness-blueness)	31.44^a ± 1.08	32.85^a ± 2.41	33.75^a ± 3.52	34.62^b ± 4.32

^aFormulations labeled 10BW, 20BW and 30 BW were 10%, 20%, and 30% buckwheat to dough.

^bData are mean ± SD.

^cDifferent letters represent significant differences (P < .05) compared to the control.

Figure 3. Sensory evaluation of flaky rolls containing different proportions of buckwheat flour.

Table 5. In vitro antioxidant capacity of flaky rolls fortified with different amount of buckwheat flour.

Parameters	W	10 BW	20 BW	30 BW
TPC (mg GAE/100 g)	17.58^d ± 0.68	43.19^c ± 0.79	53.29^b ± 1.24	82.54^a ± 1.229
Rutin (mg/kg)	0.01^d ± 0.00	0.52^c ± 0.09	0.68^b ± 0.06	0.78^a ± 0.14
Quercetin (mg/kg)	0.02^d ± 0.00	0.13^c ± 0.03	0.35^b ± 0.09	0.69^a ± 0.15
DPPH (μmol TEAC/g)	7.98^c ± 0.15	9.17^b ± 0.36	9.58^b ± 0.26	9.96^a ± 0.25
ORAC (μmol TEAC/g)	57.79^c ± 1.17	88.29^b ± 7.15	107.58^b ± 11.29	139.25^a ± 14.62

^aFormulations labeled 10 BW, 20 BW and 30 BW were 10%, 20%, and 30% buckwheat to dough.

^bData are mean ± SD.

^cDifferent letters represent significant differences (P < .05) compared to the control.

Table 6. Acrylamide, asparagine, HMF, furfural, methylglyoxal, and glyoxal contents in flaky rolls incorporated with different proportions of buckwheat flour.

Parameters	W	10BW	20BW	30BW
Acrylamide (μg/kg)	147.25^d ± 11.26	167.83^c ± 21.15	229.19^b ± 32.19	262.19^a ± 36.41
Asparagine (mg/kg)	355.12^d ± 17.35	410.15^c ± 17.12	449.16^b ± 22.57	516.89^a ± 33.68
HMF (mg/kg)	19.17^c ± 2.16	42.15^b ± 3.14	63.56^a ± 2.42	73.56^a ± 4.11
Furfural (mg/kg)	1.34^d ± 0.02	2.63^c ± 0.32	3.17^b ± 0.19	4.55^a ± 0.09
Methylglyoxal (MGO) (mg/kg)	4.09^d ± 0.52	12.83^c ± 1.04	17.29^b ± 2.16	23.55^a ± 3.38
Glyoxal (GO) (mg/kg)	0.69^d ± 0.02	0.96^c ± 0.15	1.38^b ± 0.14	2.05^a ± 0.4

^aFormulations labeled 10BW, 20BW and 30 BW were 10%, 20%, and 30% buckwheat to dough.

^bData are mean ± SD.

^cDifferent letters represent significant differences (P < .05) compared to the control.