PREPARATION AND QUALITY EVALUATION OF BUCKWHEAT FLOUR INCORPORATED BISCUIT

Abstract

This work was carried out at Pashupati Biscuit Industry (P) Ltd., Duhabi, Sunsari, Nepal. The physicochemical and mineral content of buckwheat flour incorporated biscuit (BFB) and wheat flour biscuit (WB) was studied comparatively. BFB were prepared with the incorporation of buckwheat flour in 10, 15 and 20% concentration with refined wheat flour to assess the quality and acceptability of the biscuit. The sensory analysis of BFB of different concentration was carried out, samples showed a significant difference at 5% level of significance in sensory attributes. From the mean sensory scores sample B (15%) was selected as the best formulation and subjected for further proximate analysis. The moisture, fat, crude fiber, protein, and ash content of BFB and WB were found to be 2.30, 18.0, 0.78, 7.08, 1.7 and 1.89, 17.26, 0.65, 6.92, 1.3 respectively. All the evaluated values showed a higher range in BFB comparatively. Further, BFB and WB were subjected for iron content evaluation. The iron content in BFB and WB was 0.03200mg/10gm and 0.01720mg/10gm respectively. At 5% level of significance the two samples were significantly different from each other. Shelf life of the BFB was studied for 90 days at 30 day interval. The rise pattern of acid value (AV), showed no significant difference between the consecutive studies although initial value of 0.12 and the final 0.23 were different significantly. The rise pattern in moisture content and peroxide value (PV) showed significant difference after 30 days. The initial, 0 day and final, 90 day values of AV, PV and moisture content were found to be 0.23 mg KOH/ gm oil, 1.96 meqv peroxide/kg fat and 4.1% respectively which was below the standard unacceptable level. These findings suggest that buckwheat flour can be successfully incorporated in refined wheat flour up to the concentration of 15% without any adverse effect on sensory attributes. The iron content and the fat content were found to be higher in comparison to normal wheat flour biscuit