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VOL. 10, ISSUE 5 (2025)
Evaluation of Physico-chemical properties and nutritional composition of buckwheat enriched cookies
Authors
S Mounika, Uma N Kulakarni, P Jayamma, AD Srikanth Tangirala
Abstract
Buckwheat is a pesudo cereal and nutraceutical
crop which has gained importance due to its unique nutritional profile, health
benefits, short growing period and rich source of rutin. It is a dicotyledonous
crop that belongs to the family Polygonaceae and genus Fagopyrum sp. The
current study was undertaken to analyse physico-chemical properties of buckwheat
enriched cookies. Physical parameters include diameter (4.84 cm), thickness
(1.58 cm), spread ratio (3.05), hardness (1800.5 g force) and weight (12.61 g)
of buckwheat enriched cookies. The color components of buckwheat enriched
cookies in terms of L*, a* and b* values were 63.59, 9.59 and 23.66
respectively. Proximate principles of buckwheat enriched cookies had 2.65 g of
moisture, 4.25 g of protein, 1.50 g of ash, 22.23 g of fat, 0.38 g of crude
fiber, 69.36 g of total carbohydrate and 68.98 g of available carbohydrate with
495 Kcal per 100g. Minerals include 35.68 mg of calcium, 0.24 mg of copper,
1.85 mg of iron, 1.42 mg of zinc and 1.25 mg of manganese per 100g.
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Pages:4-8
How to cite this article:
S Mounika, Uma N Kulakarni, P Jayamma, AD Srikanth Tangirala "Evaluation of Physico-chemical properties and nutritional composition of buckwheat enriched cookies". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 4-8
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