FUNCTIONAL AND NUTRACEUTICAL PROPERTIES OF BUCKWHEAT BASED VALUE ADDED PRODUCTS
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Date
2017-09-29
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CSKHPKV, Palampur
Abstract
Buckwheat is a pseudo-cereal mainly grown in different parts of Himalayan
regions and has tremendous nutritional as well as nutraceutical properties. In the present
study the buckwheat samples of species F. esculentum and F. tataricum were assessed
for physico-chemical, nutritional, functional and nutraceutical properties. The
formulations containing different proportions of buckwheat flours obtained from F.
esculentum and F. tataricum have been standardized for preparation of biscuits, cookies
and pasta and assessed for physico-chemical, nutritional and nutraceutical properties. The
protein content of species of buckwheat F. esculentum (8.77%) was significantly higher
as compared to F. tataricum (8.26%). The flavonoid content was higher in F. tataricum
(3.03%) as compared to F. esculentum (2.29%). Whereas, total phenolic content was
higher in buckwheat sample obtained from F. esculentum (5.28 mg/g TAE) as compared
to F. tataricum (3.81 mg/g TAE). The addition of buckwheat flour in preparation of
biscuits, cookies and pasta improved the nutritional quality and nutraceutical properties.
The addition of buckwheat flour also improved the minerals as compared to product
prepared from wheat flour (100%). The products viz biscuits, cookies and pasta prepared
from blends containing wheat flour and F. esculentum flour were highly acceptable
followed by products prepared from wheat flour contained F. tataricum flour. Further the
addition of buckwheat flour up to 50 per cent was acceptable for preparation of
acceptable quality biscuits, cookies and pasta. The standardized buckwheat based value
added products can be popularized for preparation especially for promoting cottage level
for entrepreneurships.
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