Effect of Buckwheat Flour on Nutritional and Sensory Quality of Bakery Products

Abstract

Buckwheat is a gluten free ingredient which could be considered as a functional food due to its nutritional and biological value. Formulation of fortified bakery products is a recent trend in bakery industry. Buckwheat flour was used in the present study to prepare biscuits, cookies and rusk at the incorporation level of 25, 50, 75 and 100% respectively by substituting wheat flour to study the sensory quality and acceptability. After formulation and standardization of the products, sensory analysis of samples along with the standard products was done by 30 semi trained panel members using a score card for the criteria appearance, colour, flavour, texture and taste. The mean scores given by the panel members were compared and the product with highest mean score was selected as best product. Nutrient content like protein and fibre were analyzed for the standard and selected products. The biscuits and cookies with 50% added buckwheat flour and rusk with 75% added buckwheat flour got high overall acceptability score among the samples prepared. Nutrients like protein and fibre content were increased while increasing the amount of buckwheat flour in the preparation.