The Indian Journal of Nutrition and Dietetics

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


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1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, India
     

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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.

Keywords

Buckwheat, Cookies, Sensory Quality.
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  • Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies

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Authors

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

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.

Keywords


Buckwheat, Cookies, Sensory Quality.

References