International Journal of Food Science and Nutrition

Authors
Nisar Hussain, Murtaza Ali, Sajid Hussain, Khawar Mehmood, Muhammad Nasir

Abstract
This research work was carried out in Pakistan Council of Scientific and Industrial Research, Skardu Gilgit Baltistan to developed the buckwheat cookies in combination with wheat flour and then examine for mineral composition and sensory evaluation. The wheat flour at 10, 20, 30, 40 and 50% ratio was integrated with buckwheat flour to make composite flour and analyzed for quality evaluation. Supplementation of wheat flour significantly influenced the sensory evaluation and mineral composition of buckwheat flour based cookies. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased with the increased in wheat flour supplementation levels. Sensory characteristics of supplemented cookies were increased with the increased of supplementation levels of wheat flour and are acceptable by judges in term of test, color, texture and overall acceptability. Cookies developed from (T5) 50 % supplementation level of wheat flour got maximum scored points while (T0) control was found more nutritious and gluten free having more crude protein and mineral contents as compared to supplemented cookies and are best for gluten sensitive individuals (celiac disease) who having difficulties in mastication, swallowing and digestion of gluten containing foods.