PREPARATION AND QUALITY EVALUATION OF THEKUA INCORPORATED WITH BUCKWHEAT FLOUR

Abstract

The aim of this research was to optimize buckwheat flour content and evaluation of effect on quality of Thekua. Different formulations were made by using DOE (Design of Expert) v 7.1.5. D- optimal design is used to formulate the recipe. Buckwheat flour incorporated Thekua was prepared with the incorporation of buckwheat flour in 0 parts, 6.25 parts, 8.33 parts,12.5 parts, 16.67 parts, 18.75 parts, and 25 parts concentration with whole wheat flour. The proximate analysis of prepared buckwheat flour and whole wheat flour were carried out in the lab. The sensory analysis of buckwheat flour incorporated Thekua of different concentration was carried out and analyzed statistically to obtain best formulation using Genstat Release 12.1 at 5% level of significance. The malted buckwheat flour of 8.33 % incorporated Thekua was found to be superior than other formulation based on sensory quality. The final product was packed in LDPE pouches and were sealed and stored. For the shelf-life evaluation of Thekua, the oil used for the preparation of Thekua was analysed. The Acid Value (AV) and Peroxide Value (PV) of the oil was calculated in 7 days interval. Chemical analysis showed that the moisture content, crude protein, fat, ash content, fiber, carbohydrates of best Thekua were found to be 5.16 %, 9.45 %, 26.09 %, 0.50 %, 0.24 %, 58.56 % respectively. On the basis of AV and PV of oil used for preparation of Thekua, the shelf life of Thekua was found to be best before 28 days. Finally, the cost evaluation of Thekua was done and the price of a Thekua (weight=20g) was found to be Nrs. 4.