Buckwheat Starch Incorporation Influenced the Quality Attributes of Reduced-Fat Muffins

Common Buckwheat (Fagopyrum esculentum Moench.), a pseudocereal, is an excellent source of starch with a small granule size, making it suitable for use as a partial fat substitute in bakery products. This study evaluated the effects of incorporating buckwheat starch (BWS) on the quality attributes of muffins and the properties of the flour. BWS was used to partially replace fat at levels of 5%, 7.5%, 10%, 12.5%, and 15% (w/w). The incorporation of BWS into the muffin flour demonstrated enhancement in pasting properties, resulting in an elevated pasting temperature. Additionally, the gelatinization temperature and enthalpy associated with BWS were found to be higher than those of wheat flour. Furthermore, the textural, physical, and color attributes of reduced-fat muffins were evaluated, and the findings were comparable to those of wheat flour muffins (control). Muffins containing BWS at a fat replacement level of 7.5% (T2) exhibited textural properties (Cohesiveness, Springiness, and Chewiness) similar to wheat flour muffins. There was a slight increase in resiliency for the reduced-fat muffins, with resiliency values ranging from 0.20 to 0.22, compared to 0.18 for the wheat flour muffins. No significant differences were observed in physical attributes, viz, muffin height, specific volume, weight loss, or the number of gas cells up to the 7.5% fat replacement level. The inclusion of BWS enhanced the visual appeal of the muffins, as shown by the rise in the lightness value (L*) and a fall in the redness/greenness value (a*) of the muffin crust. This study establishes a valuable foundation for further exploration of buckwheat starch for food applications.