title: Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.
abstract: Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Ulfat
authors.initials: U
authors.lastname: Jan
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Mudasir
authors.initials: M
authors.lastname: Ahmad
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Umar
authors.initials: U
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Waqas N
authors.initials: WN
authors.lastname: Baba
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: F A
authors.initials: FA
authors.lastname: Masoodi
authors.affiliation: Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
authors.forename: Sajid
authors.initials: S
authors.lastname: Maqsood
authors.affiliation: Department of Food Technology, Guru Nanak Dev University, Hisar, India.
authors.forename: Asir
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: Idress Ahmed
authors.initials: IA
authors.lastname: Wani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, J&K, India 190006.
authors.forename: S M
authors.initials: SM
authors.lastname: Wani
keywords: Antioxidant properties; Buckwheat; Functional properties; Wheat flour