Effect of Buck Wheat and HACCP in improving the nutritional quality and storage stability of “Kulcha”

Abstract

Out of traditional cuisines of Kashmir baked foods are very popular. One of the major product of this ingenuity is Kulcha, which over time has evolved and established as an important traditional bakery product. The product was prepared after fortifying with 5, 10, 15, 20% buck wheat flour and was stored for 50 days to ascertain the changes in nutritional composition and storage stability. The formulation was done by two methods with HACCP and without HACCP. The highest moisture (3.76%) and total sugar (13.41%) was shown by the flour combination of wheat: buck wheat; 100:0 at 50 days of storage whereas, the highest protein (9.41%), fat (23.97%) and fiber (6.75%) was observed in flour combination of wheat: buck wheat; 80:20 at 0 days of storage. However the highest fungal count of 3.920 log cfu/gm was recorded in flour combination (wheat: buck wheat; 100:0) at 50 days of storage in product prepared without HACCP.