Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 70728 10.21603/2308-4057-2024-1-597 Research Article Research Article Research Article Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat https://orcid.org/0000-0001-6297-3439 Hussein Ahmed M. S. Hussein Ahmed M. S. https://orcid.org/0000-0003-2329-6097 Abd El-Aal Hala A. Abd El-Aal Hala A. https://orcid.org/0000-0003-0485-2844 Morsy Nahla M. Morsy Nahla M. https://orcid.org/0000-0001-5661-8326 Hassona Mohamed M. Hassona Mohamed M. mmamh83@gmail.com National Research Centre Cairo Египет National Research Centre Cairo Egypt University of Sadat City Sadat Египет University of Sadat City Sadat Egypt University of Sadat City Sadat Египет University of Sadat City Sadat Egypt University of Sadat City Sadat Египет University of Sadat City Sadat Egypt 13 02 2024 13 02 2024 12 1 156 167 12 01 2023 07 03 2023 https://jfrm.ru/en/issues/21683/22081/

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.

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.

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

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