Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits

Anwar Hussain^1*, Rajkumari Kaul²

¹Krishi Vigyan Kendra, Nyoma (SKUAST-K)Ladakh, 194404, India
²Division of Food Science and Technology, SKUAST-J,180009, India.

Corresponding Author Email: yokcan63101@gmail.com

The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical, functional and sensory attributes. All the blended samples exhibited high fiber, fat, ash, carbohydrate and mineral contents when compared to those prepared from 100% wheat flour. Considering the taste, flavour, texture and overall acceptability, 10% buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the blends. The incorporation of buckwheat flour increased the DPPH scavenging potential hence increased the functional property of blended product.

Apricot; Barley; Biscuits; Buckwheat; DPPH Scavenging Activity; Multigrain; Pseudo-Cereal

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