Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were teste...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2024-01-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/21683/22081/ |
| _version_ | 1827345931603804160 |
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| author | Ahmed M. S. Hussein Hala A. Abd El-Aal Nahla M. Morsy Mohamed M. Hassona |
| author_facet | Ahmed M. S. Hussein Hala A. Abd El-Aal Nahla M. Morsy Mohamed M. Hassona |
| author_sort | Ahmed M. S. Hussein |
| collection | DOAJ |
| description | The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn.
The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved
sensory and nutritional properties.
The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample
made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with
F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in
carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing
tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough,
breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified
with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also
exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the
control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However,
the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum
reduced biscuit weight and volume.
According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with
outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color,
taste, flavour, texture, appearance, and overall acceptability. |
| first_indexed | 2024-03-07T23:19:52Z |
| format | Article |
| id | doaj.art-5b6d476e88544f2caaf9a3b40511f7c3 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-03-07T23:19:52Z |
| publishDate | 2024-01-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-5b6d476e88544f2caaf9a3b40511f7c32024-02-21T06:14:35ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992024-01-0112115616710.21603/2308-4057-2024-1-597Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheatAhmed M. S. Hussein0https://orcid.org/0000-0001-6297-3439Hala A. Abd El-Aal1https://orcid.org/0000-0003-2329-6097Nahla M. Morsy2https://orcid.org/0000-0003-0485-2844Mohamed M. Hassona3https://orcid.org/0000-0001-5661-8326National Research Center, Cairo, EgyptUniversity of Sadat City, Sadat, EgyptUniversity of Sadat City, Sadat, EgyptUniversity of Sadat City, Sadat, EgyptThe research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume. According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.https://jfrm.ru/en/issues/21683/22081/fagopyrum tataricumfagopyrum esculentumsemolinabiscuitchemical compositioncolorbaking qualitysensory evaluationtexture |
| spellingShingle | Ahmed M. S. Hussein Hala A. Abd El-Aal Nahla M. Morsy Mohamed M. Hassona Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat Foods and Raw Materials fagopyrum tataricum fagopyrum esculentum semolina biscuit chemical composition color baking quality sensory evaluation texture |
| title | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat |
| title_full | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat |
| title_fullStr | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat |
| title_full_unstemmed | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat |
| title_short | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat |
| title_sort | chemical rheological and sensory properties of wheat biscuits fortified with local buckwheat |
| topic | fagopyrum tataricum fagopyrum esculentum semolina biscuit chemical composition color baking quality sensory evaluation texture |
| url | https://jfrm.ru/en/issues/21683/22081/ |
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