Effect of Buckwheat Flour on Nutritional and Sensory Quality of Bakery Products

Jump To References Section


  • Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore-641 402, Tamil Nadu ,IN
  • Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore-641 402, Tamil Nadu ,IN
  • Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore-641 402, Tamil Nadu ,IN




Buckwheat Flour, Biscuits, Cookies, Rusk, Sensory Analysis, Nutrient Analysis


Buckwheat is a gluten free ingredient which could be considered as a functional food due to its nutritional and biological value. Formulation of fortified bakery products is a recent trend in bakery industry. Buckwheat flour was used in the present study to prepare biscuits, cookies and rusk at the incorporation level of 25, 50, 75 and 100% respectively by substituting wheat flour to study the sensory quality and acceptability. After formulation and standardization of the products, sensory analysis of samples along with the standard products was done by 30 semi trained panel members using a score card for the criteria appearance, colour, flavour, texture and taste. The mean scores given by the panel members were compared and the product with highest mean score was selected as best product. Nutrient content like protein and fibre were analyzed for the standard and selected products. The biscuits and cookies with 50% added buckwheat flour and rusk with 75% added buckwheat flour got high overall acceptability score among the samples prepared. Nutrients like protein and fibre content were increased while increasing the amount of buckwheat flour in the preparation.


Download data is not yet available.


Metrics Loading ...



How to Cite

K., Y., S., A. E. P., & Afride, S. (2021). Effect of Buckwheat Flour on Nutritional and Sensory Quality of Bakery Products. The Indian Journal of Nutrition and Dietetics, 58(S1), 46–52. https://doi.org/10.21048/IJND.2021.58.S1.27537



Original Articles



Li, S. and Zhang, Q. H. Advances in the development of functional foods from buckwheat, J. Fd. Sci. Nutr., 2001, 41, 451- 464. DOI: https://doi.org/10.1080/20014091091887

Ganesh J. Bhavsar, Sawat, A. R., Kshirsagar, R. B., and Vijaykumar M. Chappalwar, Studies on physico-chemical characteristics of buckwheat and its exploration in bread as functional food, Int. J. Engin. Res. Technol (IJERT)., 2013, 2, 3971-3980.

Zielinski, H. Achremowicz and B. Przygodzka, Antioxidants in Cereal Grains, 2012, 1, 26. DOI: https://doi.org/10.15193/zntj/2012/80/005-026

Shreeja, K., Suchiritha Devi, S., Jessie Suneetha, W. and Neeraja Prabhakar, B. Formulation and organoleptic evaluation of germinated buckwheat (Fagopyrum esculentum moench) flour incorporated idly, Chem. Sci. Rev. Lett., 2020, 9, 134-137.

Ahmed, A., Khalid, N., Ahmad, A., Abbasi, N. A., Latif, M. S. and Randhawa, M.A.Z. Phytochemicals and bio-functional properties of buckwheat: A review, J. Agric. Sci., 2013, 1, 21.

Alvarez Jubete, L. Arendt, E. K., Wijngaard, H. and Gallagher, E. Polyphenol Composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking, J. Fd. Chem., 2010, 119, 770-778. DOI: https://doi.org/10.1016/j.foodchem.2009.07.032

Fornal L, Chemizm nasion gryki i spozywczego wykorzystania wykorzystania, Biul Nauk, 1999, 4, 17.

Gallagher, E., Gormley, T. R. and Arendt, E. K. Recent advances in the formulation of glutenfree cereal-based products, Trds. Fd. Sci. Technol., 2004, 15, 143-152. DOI: https://doi.org/10.1016/j.tifs.2003.09.012

Ikeda, K. Buckwheat: composition, chemistry and processing, Adv. Fd. Nutr. Res., 2002, 44, 395-434. DOI: https://doi.org/10.1016/S1043-4526(02)44008-9

Ikeda, K. and Kishida, M. Digestibility of proteins in buckwheat seed. Fagopyrum, 1993, 13, 21-24.

Ikeda, K., Oku, M., Kusano, T. and Yasumoto, K. Inhibitory potency of plant anti-nutrients towards the in vitro digestibility of buckwheat protein, J. Fd. Sci., 1986, 51, 1527-1530. DOI: https://doi.org/10.1111/j.1365-2621.1986.tb13851.x

Ikeda, K., Sakaguchi, T., Kusano, T. and Yasumoto, K. Endogenous factors affecting protein digestibility in buckwheat, Cereal Chem., 1991, 68, 424-427.

Holasova, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J. and Vavreinova, S. Buckwheat-The source of antioxidant activity in functional foods, Fd. Res. Int., 2002, 35, 207211. DOI: https://doi.org/10.1016/S0963-9969(01)00185-5

Anderson, J. W., Baird, P., Davis, R. H., Jr Ferrer, S., Knudtson, M., Koraym, A., Waters, V. and Williams, C. L. Health benefits of dietary fibre, Nutr. Rev., 2009, 67, 188-205. DOI: https://doi.org/10.1111/j.1753-4887.2009.00189.x

Krkoskova, B. and Mrazova, Z. Prophylactic components of buckwheat, Fd. Res. Int., 2005, 38, 561-568. DOI: https://doi.org/10.1016/j.foodres.2004.11.009

Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D. and Mau, J. L. Quality and antioxidant property of buckwheat enhanced wheat bread, Fd. Chem., 2009, 112, 987-991. DOI: https://doi.org/10.1016/j.foodchem.2008.07.022

Nidhi Chopra, Bhavnita Dhillon and Shruti Puri, Formulation of buckwheat cookies and their nutritional, physical, sensory and microbiological analysis, Int. J. Adv. Biotechnol. Res (IJBR)., 2014, 15, 381-387.

Bilgicli, N. Effect of Buckwheat flour on chemical and functional properties of tarhana, LWT- Fd. Sci. Technol., 2009, 42, 514-518. DOI: https://doi.org/10.1016/j.lwt.2008.09.006