Record Details

Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14779/
https://doi.org/10.1007/s13197-020-04940-2
 
Title Quality characteristics of buckwheat (Fagopyrum esculentum)
based nutritious ready-to-eat extruded baked snack.
 
Creator Iqbal, Sarwar
Thanushree, M. P.
Sudha, M. L.
Crassina, K.
 
Subject 21 Cereals
26 Bakery products
 
Description The study aimed to utilize buckwheat and bread
waste to develop ready to eat snack with reduced fat,
enriched protein, dietary fiber and minerals. Base flour
constituting of buckwheat flour (BF) and rice flour in the
ratio of 90:10 was replaced with bread powder (BP) at
varying levels (0–80%). The gelatinization temperature of
base flour was 67 C and it decreased with increasing
amount of BF. The breaking strength of the extruded snack
with varying amount of BP, fat and chilli powder were in
the range between 3.46–2.04 N, 1.56–1.26 N and
1.5–1.89 N respectively. Physical and sensory analyses
indicate that 40% BP, 8% fat and 1% chilli powder were
optimum to obtain extruded snack with desirable characteristics. The ready to eat snack contained 10.64%, 15.33%
and 7.45% of fat, protein and total dietary fiber respectively. Minerals present were 169 mg/100 g of magnesium,
46 mg/100 g of calcium, 4.5 mg/100 g of iron and
3.46 mg/100 g of zinc. Bread waste can thus be utilized in
producing a healthy ready to eat snack.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14779/1/J%20Food%20Sci%20Technol%202021.pdf
Iqbal, Sarwar and Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2021) Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. Journal of Food Science and Technology. ISSN 0022-1155