Formulation and evaluation of mathri developed with partial replacement of wheat flour with buckwheat flour (Fagopyrum esculentuim)

Abstract

is commonly known as buckwheat. It is a nutraceutical important crop belongs to the family polygonaceae that can exhibit potential health benefits with low gluten content, good source of minerals and nutrients. Mathri is the famous Rajasthani snack which is traditionally prepared with wheat flour, ajwain and salt. The present study was conducted to develop Mathri by partial replacement of wheat flour with buckwheat flour in variable proportions (BW1, BW2, BW3, BW4, BW5 and BW6). The sensory evaluation of Mathri was carried out with semi- trained panellists (n=30) by hedonic rating test resulted in the maximum acceptance level for BW3 (40%) variation. Whereas BW4 (60%) had moderate scores of acceptability. In the current scenario, the development of value added products has been increased in the market. Formulation of products with partial replacement of functional foods can bring considerable change in its nutritional profile. Thus, the formulation of mathri from partial replacement of wheat flour with buckwheat flour is an attempt to develop a food product which could also be a healthy choice as a snack superior to that of normally available mathri.