The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Sensory Quality and Calcium and Iron Contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)


Affiliations
1 Department of Nutrition, Madina Degree and PG College, Osmania University, Hyderabad, India
     

   Subscribe/Renew Journal


Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).

Keywords

Buckwheat, Gluten-Free, Functional Foods, Iron, Calcium, Sensory Quality, Shelf-Life Studies.
User
Notifications

  • Skrabanja, V. Kreft, Golob, I. and Modic, T. Nutrient content in buckwheat milling fractions, Cereal Chem., 2004, 81, 172-176.

  • Krkoskova, B. and Mrazova, Z. Prophylactic components of buckwheat, Fd. Res. Inter., 2005, 38, 561-568.

  • Halbrecq, B. Romedenne, P. and Ledent, Evolution of flowering ripening and seed set in buckwheat (Fagopyrum eaculentum Moench): quantitative analysis, Eur. J. Agro., 2005, 23, 209-224.

  • Sytar, O., Marian Brestic, Marek Zievcak and Lam-Son Phan Tran. The contribution of buckwheat genetic resources to health and dietary diversity, The contribution of Buckwheat Genetic Res, 2016, 17, 193-206.

  • Zhang, M., Haixia, C., Jinlei, L., Ying, P. and Yi, L. Antioxidant properties of tartary buckwheat extract as affected by different thermal processing methods, Fd. Sci. Technol., 2010, 43, 181-185.

  • Tomatake H., Yamamoto N., Yanaka N., Ohinata H., Yamazak, R., Kayashika, J. and Kato N. High protein flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility, Nutr., 2006, 22, 166-173.

  • Sonia Mann, Deepika Gupta and Rajinder, K. Gupta, Evaluation of nutritional and antioxidant potential of Indian buckwheat grains, Ind. J. Tradition.Know., 2011, 11, 40-44.

  • Gopalan, C., Rama Shastri, B.V. and Balasubramaniam, S.C. Nutritive value of Indian Foods, National Institute of Nutrition, Hyderabad, 2014.

  • Raghuramul, N., Madhavan Nair, K. and Kalyanasundaram S. A Manual of Laboratory Techniques, National Institute of Nutrition, Hyderabad. 2003.

  • Alice, V., Moroni, Emanuele Zannini, Gloria Sensidoni, Elke K. and Arendt, Exploitation of buckwheat sourdough for the production of wheat bread, Eur. Fd. Res. Technol., 2012, 60, 240-257.


Abstract Views: 418

PDF Views: 1




  • Sensory Quality and Calcium and Iron Contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)

Abstract Views: 418  |  PDF Views: 1

Authors

Shumaila Adib
Department of Nutrition, Madina Degree and PG College, Osmania University, Hyderabad, India
A. V. Vasundhara
Department of Nutrition, Madina Degree and PG College, Osmania University, Hyderabad, India

Abstract


Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).

Keywords


Buckwheat, Gluten-Free, Functional Foods, Iron, Calcium, Sensory Quality, Shelf-Life Studies.

References





DOI: https://doi.org/10.21048/ijnd.2018.55.4.21055