Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

Hussein Ahmed M. S.; Abd El-Aal Hala A.; Morsy Nahla M.; Hassona Mohamed M.

doi:doi:10.21603/2308-4057-2024-1-597

УДК 66

Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

Опубликовано в Foods and Raw Materials · Том 12, Номер 1, 2024 · Страницы 156–167 · Рубрики: Research Article

DOI 10.21603/2308-4057-2024-1-597

Получено: 12.01.2023 Одобрено: 07.03.2023 Опубликовано: 13.02.2024 Язык публикаций: ENG

Авторы

Hussein Ahmed M. S. ¹ iD · Abd El-Aal Hala A. ² iD · Morsy Nahla M. ³ iD · Hassona Mohamed M. ⁴ iD

1 National Research Centre
Cairo, Египет

2 University of Sadat City
Sadat, Египет

3 University of Sadat City
Sadat, Египет

4 University of Sadat City
с 01.01.2017 по настоящее время Sadat, Египет

АННОТАЦИЯ

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.

КЛЮЧЕВЫЕ СЛОВА

Fagopyrum tataricum Fagopyrum esculentum semolina biscuit chemical composition color baking quality sensory evaluation texture

Информация Текст

Авторы:

1. National Research Centre

Cairo, Египет

2. University of Sadat City

Sadat, Египет

3. University of Sadat City

Sadat, Египет

4. University of Sadat City
с 01.01.2017 по настоящее время
Sadat, Египет

Тип:

Статья

Страницы:

с 156 по 167

Статус:

Опубликован

Классификаторы:

УДК 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли

Язык материала:

английский

Ключевые слова:

Fagopyrum tataricum, Fagopyrum esculentum, semolina, biscuit, chemical composition, color, baking quality, sensory evaluation, texture

Текст

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Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

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