International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Development & standardization of buckwheat laddu with added walnut & pumpkin seed flour & their sensory attributes


Nigar Naqvi, Luxita Sharma, Mohsin Ali Khan

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive & health promoting value. Buckwheat is a rich source of protein, crude fat, fiber, mineral & flavanoid. Mineral content in buckwheat is comparatively higher than common cereal cops. The aim of this research is to review the potential health benefit of buckwheat. Buckwheat is gluten free cereal grain, so it is beneficial to gluten intolerant people. It is rich in flavonoid rutin & fiber so it is beneficial to hypertensive people. Buckwheat is rich in quercetin and quercetin dense food product are beneficial for treatment of diabetes as well as treatment depression. The laddu was prepared by fortifying buckwheat with pumpkin seed & walnut flour the different sample were prepared BPW1, BPW2, BPW3, in the ratio of 60:40, 70:30, 80:20 respectively. The sensory evaluation of buckwheat laddu was carried out. The sensory results showed that BPW2 was rated most acceptable by a panel of judges on a nine point hedonic scale.
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