Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour

► The eating quality of buckwheat enriched instant noodles was studied. ► The noodles texture, fat uptake and cooking loss were affected by protein content. ► With the addition of buckwheat, the L* values and rehydration rate were decreased. ► Rutin was detected in buckwheat enriched noodles with reasonable retention rate. ► The results shown that buckwheat enriched noodles can become a functional food.