Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Tasnim Farzana¹*, Jannatun Fatema¹, Fahiza Bisrat Hossain¹, Sadia Afrin¹ and Shaikh Shahinur Rahman²

¹Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh.

²Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh.

Corresponding Author Email: triptiot@yahoo.com

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

Buckwheat; Cake; Microbial; Nutritional; Sensory Analysis

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