Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour

Abstract

Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study's aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160 °C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum 90 °C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.