Effect of substituting wheat flour with buckwheat, honeyweed and stevia on nutritional and organoleptic properties of biscuit
Md. Shakil, Tanjina Akter, Md. Faridunnabi Nayem, Dr. Md. Abu Sayed, Joysree Roy, Dr. Md. Sazzat Hossain
Low calorie and high fiber content biscuits have greater demand than other types of biscuits among the biscuit consumers. Therefore, composite biscuits were prepared incorporating different levels of buckwheat flour and constant amount of honeyweed and stevia powder with wheat flour. The influence of partial replacement of wheat flour by above stated ingredients on the nutritional and sensory characteristics of three types of biscuit samples were analyzed. Fat and ash content were found to be increased significantly with the increased amount of buckwheat incorporation but protein content decreased with increased buckwheat incorporation level (p 0.05). However fiber content was also increased gradually with increased level of incorporation. The sensory result revealed that biscuits color and taste scores had decreased significantly with the increased level of buckwheat flour incorporation. Texture score was also decreased with buckwheat incorporation level but not significantly as other parameters. However, on a nine-point sensory scale, the overall acceptability of biscuit samples was above 7, suggesting the noticeable consumer satisfaction.