Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products

Authors

  • Shahid Mahmood Jiangnan University, Wuxi, Jiangsu, 214122, China
  • Imran Pasha University of Agriculture, Faisalabad, Pakistan
  • Muhammad Waheed Iqbal Jiangnan University, Wuxi, Jiangsu, 214122, China
  • Tahreem Riaz Jiangnan University, Wuxi, Jiangsu, 214122, China
  • Muhammad Adnan Jiangnan University, Wuxi, Jiangsu, 214122, China
  • Bimal Chitrakar Jiangnan University, Wuxi, Jiangsu, 214122, China
  • Muhammad Azam University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3126/jfstn.v11i0.29706

Keywords:

Buckwheat, Cookies, Quinoa, Rheological properties, Wheat

Abstract

Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment To (100% wheat flour). Composite flours were analyzed for proximate, chemical and rheological properties. Cookies were subjected to sensory evaluation, chemical analysis, physical and textural analysis. Treatments such as 90% wheat flour + 10% buckwheat flour (T1 ), and 90% wheat flour + 10% quinoa flour (T4), showed best results in comparison with all other treatments. The cookies of treatment T1 and T4 for texture and color analysis showed best results as compared to other treatments. The proximate results of cookies showed that T1 and T4 contain 13.27%, 13.32% moisture content, 13.43%, 13.38% protein content, 22.12%, 30.08% fat content, 1.7%, 1.87% crude fiber and 1.01%, 1.19% ash content respectively. Sensory results of cookies evaluated that T1 of buckwheat and T4 of quinoa showed the best results. Furthermore, a bitter taste of cookies was developed in 80% wheat flour + 20% buckwheat flour (T2), 70% wheat flour + 30% buckwheat flour (T3) of buckwheat and 80% wheat flour + 20% quinoa flour (T5), 70% wheat flour + 30% quinoa flour (T6) of quinoa treatments. The collected data was subjected to statistical analysis to check the significance of the results in hot water extract.

Downloads

Download data is not yet available.
Abstract
445
PDF
369

Author Biographies

Shahid Mahmood, Jiangnan University, Wuxi, Jiangsu, 214122, China

State Key Laboratory of Food Science and Technology and International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China, Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Imran Pasha, University of Agriculture, Faisalabad, Pakistan

Associate Professor, Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology

Muhammad Waheed Iqbal, Jiangnan University, Wuxi, Jiangsu, 214122, China

State Key Laboratory of Food Science and Technology and International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China. Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. PhD Scholar

Tahreem Riaz, Jiangnan University, Wuxi, Jiangsu, 214122, China

State Key Laboratory of Food Science and Technology.  International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China. Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. PhD Scholar

Muhammad Adnan, Jiangnan University, Wuxi, Jiangsu, 214122, China

State Key Laboratory of Food Science and Technology. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China. Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan PhD Scholar

Bimal Chitrakar, Jiangnan University, Wuxi, Jiangsu, 214122, China

State Key Laboratory of Food Science and Technology. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China. Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan PhD Scholar

Muhammad Azam, University of Agriculture, Faisalabad, Pakistan

Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology. PhD Scholar

Downloads

Published

2019-12-31

How to Cite

Mahmood, S., Pasha, I., Iqbal, M. W., Riaz, T., Adnan, M., Chitrakar, B., & Azam, M. (2019). Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products. Journal of Food Science and Technology Nepal, 11, 25–31. https://doi.org/10.3126/jfstn.v11i0.29706

Issue

Section

Research Papers