Sensory evaluation of breadstick of wheat flour supplemented with buckwheat flour
Syeda Iffat Batool, Dr. Alam Zeb, Muhammad Zakaria
This research work had been carried out to study the breadsticks prepared from wheat flour supplemented with buckwheat flour. The treatments were wheat flour WF0 (100 % WF), Buck wheat flour WBF1 (90:10), WBF2 (80:20), WBF3 (75:25) and WBF4 (70:30). Sensory analysis revealed the supplemented buckwheat flour has improved the overall quality of breadsticks. Buckwheat enhanced the taste color and crispiness of the product at initial day that was 7. After storage the score rate for crispiness 7 to 5% and taste decreased from 7 to 3.5% respectively.