Formulation and evaluation of papad developed with partial replacement of rice flour with buckwheat (Fagopyrum esculentum) flour

Abstract

Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.Papad prepared with 40% replacement of buckwheat was used for nutritional analysis, which was rich in protein, fiber, & minerals like, calcium, and iron content when compared to the control. Better nutritional profile of pseudo cereal papad makes it superior compared to traditional rice papad.