Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies

Jump To References Section

Authors

  • G. J. Bhavsar
     Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402 ,IN
  • A. R. Sawate
     Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402 ,IN
  • R. B. Kshirsagar
     Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402 ,IN

Keywords:

Buckwheat, Cookies, Sensory Quality.

Abstract

The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. It is concluded that cookies with high mineral content can be prepared by partial replacement of refined wheat cookies with buckwheat flour.

Downloads

Download data is not yet available.

Downloads

Published

2015-03-01

How to Cite

Bhavsar, G. J., Sawate, A. R., & Kshirsagar, R. B. (2015). Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies. The Indian Journal of Nutrition and Dietetics, 52(1), 88–96. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/2475

Issue

Volume 52, Issue 1, January-March 2015

Section

Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

References

Syed Imran Hashmi, Satwadhar, P.N., Khotpal, R.R., Deshpande, H.W., Syed, K.A. and Vibhute, B.P., Rapeseed meal nutraceuticals. Journal of Oilseed Brassica, 2010, 1, 43-54.

Akubor, P., Functional properties and performance of cowpea/ plantain/ wheat flour blends in biscuits. J. Plant Fd. Hum. Nutr., 2003, 58, 1-8.

Aleem, Z., Genitha, T.R. and Syed, I.H., Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits. J. Fd. Process. Technol., 2012, 3, 100-149.

Pratima, A. andYadava, M.C., Effect of incorporation of liquid dairy by-product on chemical characteristic of soy fortified biscuits, J. Fd. Sci. Technol., 2000, 37, 158-61.

Wade, P., Biscuits, cookies and crackers, rinciples of the Craft, Elesevier Applied science, London, UK. 1998.

Joshi, B.D., Status of buckwheat in India. Fagopyrum, 1999, 16, 7-11.

Ikeda, S., Yamashita, Y. and Kreft, I., Essential mineral composition of buckwheat flour fractions. Fagopyrum, 2000, 17, 57-61.

Bonafaccia, G. and Kreft, I., Technological and qualitative characteristics of food products made with buckwheat. Fagopyrum. 1994, 14, 35-42.

Biacs, P., Aubecht, E., Ledar, I. and Lajos, J., Buckwheat: Pseudoceeals and Less common Cereals. Springer Verlag: Berlin, Heidelberg, 2002, 7, 123-151.

Mazza, G. and Oomah, B.D., Buckwheat as a food and feed. J. Agri. Chem., 2005, 8, 375-393.

AOAC. Official Methods of Analysis of the AOAC International, 18th ed., Association of Official Analytical Chemists. Gaithesburg, MD. 2005.

Amerine, M.A., Pangborn, R.M. and Ruessier, E.B., Principles of sensory evaluation of food. Academic Press, New York. 1965.

David, K. and Persis, S., Stability and shelf life of foods. Woodhead publishing Ltd. Cambridge, England, 2000, 343.

Taira, H., Buckwheat, In: Encyclopedia of Food Technology, Westport: AVI. 1974, 139.

Charles, S.G., Anita, K., Patrick, L.F. and John, R.D., Instrumental measurement of cookies hardness. II application to product quality variables. Cereal Chem., 1992, 69, 120-125.

Rufent, N., Enqi, L., Chungji, C. and Jiangping, Z., Curr. Adv. Buckwheat Res., 1995, 861-865.

Baljeet, S.Y. and Ritika, B.Y., Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Fd. Res. J., 2010, 17, 1067-1076.

Francischi, D., Salgado, J.M. and Leitao, R.F.E., Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. PL Fd. Hum. Nutr., 1994, 46, 323-329.

Bojana, F., Olivera, S., Marijana, S., Ivana, S., Pavle, J., Mladenka, P. and Marija, B.S., Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Fd. Chem., 2011, 125, 164-170.