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Asian Journal of Dairy and Food Research, volume 37 issue 2 (june 2018) : 120-125

Development of healthy multigrain biscuits from buckwheat-barley composite flours

Anwar Hussain, Rajkumari Kaul, Anju Bhat
1Krishi Vigyan Kendra, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Nyoma, Leh Ladakh-194 404, Jammu and Kashmir, India.
Cite article:- Hussain Anwar, Kaul Rajkumari, Bhat Anju (2018). Development of healthy multigrain biscuits from buckwheat-barley composite flours. Asian Journal of Dairy and Food Research. 37(2): 120-125. doi: 10.18805/ajdfr.DR-1328.

ABSTRACT

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

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