Vol. 7 (3) : May-June 2016 issue
Green Farming Vol. 7 (3) : 729-732 ; May-June, 2016
Development of low gluten biscuits using Buckwheat (Fagropyrum esculentum M.) : Safety and quality studies
QURAAZAH AKEEMU AMIN1*, HAFIZA AHSAN2, TOWSEEF A. WANI3 and QAZI NISSAR4
Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir Srinagar - 190 001 (Jammu and Kashmir)
Designation : 1,3Ph.D. Scholar *(widaad57@gmail.com), 2Professor, 4Professor & Head
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-3982
Total Pages : 4
Received : 20 July 2015
Revised accepted : 13 April 2016
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Citation :
QURAAZAH AKEEMU AMIN, HAFIZA AHSAN, TOWSEEF A. WANI and QAZI NISSAR. 2016. Development of low gluten biscuits using Buckwheat (Fagropyrum esculentum M.) : Safety and quality studies. Green Farming Vol. 7 (3) : 729-732 ; May-June, 2016
ABSTRACT
Buckwheat (Fagropyrum esculentum) grain is a gluten free pseudocereal and is an excellent plant source of easily digestible protein. To develop the biscuits, wheat flour was fortified with 5,10,15 and 20 % buckwheat flour to ascertain the changes in nutritional composition, microbial count (logcfu/g) and alkaline water retention capacity. Flour combination (wheat: buckwheat flour %; 80:20) recorded the highest protein of 9.41%, fat of 23.39%, fiber of 6.68 % and AWRC of 49.82%.However the fungal count decreased with increase in buck wheat concentration.
Key words :
Alkaline water retention capacity, Biscuit, Buckwheat, Fungal count, Low gluten, Oleic acid.
