Abstract:
Malnutrition is very serious problem common among children and women in Pakistan. Tartary buckwheat is a pseudo-cereal crop having good nutritional characteristics. In Pakistan it is mostly grown in Gilgit- Baltistan. In order to reduce this problem of malnutrition, Tartary buckwheat flour can be effectively supplemented in whole wheat flour to make cookies and chapatti. In this study, Tartary buckwheat flour was supplemented in whole wheat flour at different levels of 0, 10, 20, 30, 40 and 50 percent to prepare cookies. These supplemented cookies were stored in air tight plastic bags for two months and physicochemical analysis was conducted after every 15 days. The protein quality of the cookies was also assessed by feeding Tartary buckwheat flour supplemented cookies to albino rats for 10 days. Chemical analysis showed increase in moisture content, crude protein, crude fat, ash, crude fiber and essential minerals while physical analysis showed increase in width but decrease in thickness and spread factor. During acceptability studies, 20% level of substitution in cookies was recommended by the sensory experts for the attributes like color, flavor, texture, taste and overall acceptability. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with Tartary buckwheat flour fed to rats. The physicochemical and sensory evaluation of cookies revealed that up to 20% substitution of Tartary buckwheat flour with whole wheat flour produced acceptable cookies as compared to control. (Abstracts from the Annual Food Conference, December 10, 2012, PCSIR complex, Lahore, Pakistan).
Page(s):
220-220
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Food Sciences, Volume: 22, Issue: 1, Year: 2012