Abstract:

The quality attributes of tartary buckwheat flour (TBF) steamed bread at different levels of substitution of
TBF for wheat flour (4%, 8% and 12%) including functional activity, in vitro starch digestibility and sensory evaluation
were evaluated in comparison with the pure wheat one. The results indicated that the contents of flavonoids, polyphenols
and resistant starch, as well as the antioxidant capacity of TBF steamed bread exhibited significantly superior to the pure
wheat counterpart. Meanwhile, the estimated glycemic index (EGI) in TBF steamed bread were obviously lower than that
in the control. Furthermore, with increasing addition of TBF, the antioxidant activity in the samples gradually increased,
whereas the opposite trend was noted for EGI. However, higher percentage of TBF in products caused decreased consumer
acceptability. The optimal level of replacement of wheat flour by TBF was 8% when considering its sensory acceptability
and nutritional quality.

Key words: tartary buckwheat, steamed bread, functional activity, in vitro starch digestibility, sensory evaluation