Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Ulfat Jan, Adil Gani, Mudasir Ahmad, Umar Shah, Waqas N. Baba, F. A. Masoodi, Sajid Maqsood, Asir Gani, Idress Ahmed Wani, S. M. Wani

    Research output: Contribution to journalArticlepeer-review

    51 Citations (Scopus)

    Abstract

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

    Original languageEnglish
    Pages (from-to)6334-6344
    Number of pages11
    JournalJournal of Food Science and Technology
    Volume52
    Issue number10
    DOIs
    Publication statusPublished - Oct 24 2015

    Keywords

    • Antioxidant properties
    • Buckwheat
    • Functional properties
    • Wheat flour

    ASJC Scopus subject areas

    • Food Science

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