Nutritional and sensory attributes of biscuits enriched with buckwheat

Journal of Agriculture and Food Research - Tập 10 - Trang 100394 - 2022
Tasnim Farzana1, Fahiza Bisrat Hossain1, Md Jaynal Abedin1, Sadia Afrin1, Shaikh Shahinur Rahman2
1Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
2Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

Tài liệu tham khảo

Hooda, 2005, Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour, Food Chem., 90, 427, 10.1016/j.foodchem.2004.05.006 Haque, 2001, Importance and Genetic Resources of Buckwheat in Bangladesh Agriculture, 308 Wu, 2017, Cooking quality, texture and antioxidant properties of dried noodles enhanced with tartary buckwheat flour, Food Sci. Technol. Res., 23, 783, 10.3136/fstr.23.783 Christa, 2008, Buckwheat grains and buckwheat products–nutritional and prophylactic value of their components–a review, Czech J. Food Sci., 26, 153, 10.17221/1602-CJFS Li, 2001, Advances in the development of functional foods from buckwheat, Crit. Rev. Food Sci. Nutr., 41, 451, 10.1080/20014091091887 Fabjan, 2003, Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin, J. Agric. Food Chem., 51, 6452, 10.1021/jf034543e Holasova, 2002, Buckwheat—the source of antioxidant activity in functional foods, Food Res. Int., 35, 207, 10.1016/S0963-9969(01)00185-5 Peri, 2005, Apples increase nitric oxide production by human saliva at the acidic pH of the stomach: a new biological function for polyphenols with a catechol group?, Free Radic. Biol. Med., 39, 668, 10.1016/j.freeradbiomed.2005.04.021 Filipčev, 2011, Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation, Food Chem., 125, 164, 10.1016/j.foodchem.2010.08.055 Hussain, 2018, Development of healthy multigrain biscuits from buckwheat-barley composite flours, Asian J. Dairy Food Res., 37, 120, 10.18805/ajdfr.DR-1328 Baljeet, 2010, Studies on functional properties and incorporation of buckwheat flour for biscuit making, International Food Research Journal, 17 Alvarez-Jubete, 2009, Nutritive value and chemical composition of pseudocereals as gluten-free ingredients, Int. J. Food Sci. Nutr., 60, 240, 10.1080/09637480902950597 Farzana, 2021, Quality improvement of cakes with buckwheat flour, and its comparison with local branded cakes, Current Research in Nutrition and Food Science Journal, 9, 570, 10.12944/CRNFSJ.9.2.20 Mohajan, 2019, Buckwheat flour fortified bread, Bangladesh J. Sci. Ind. Res., 54, 347, 10.3329/bjsir.v54i4.44569 Harborne, 1998 Pant, 2017, Phytochemical screening and study of antioxidant, antimicrobial, antidiabetic, anti-inflammatory and analgesic activities of extracts from stem wood of Pterocarpus marsupium Roxburgh, Journal of Intercultural Ethnopharmacology, 6, 170, 10.5455/jice.20170403094055 Iqbal, 2015, Phytochemical screening, total phenolics and antioxidant activities of bark and leaf extracts of Goniothalamus velutinus (Airy Shaw) from Brunei Darussalam, J. King Saud Univ. Sci., 27, 224, 10.1016/j.jksus.2015.02.003 Auwal, 2014, Preliminary phytochemical and elemental analysis of aqueous and fractionated pod extracts of Acacia nilotica (Thorn mimosa) Rahman, 2021, Proximate composition, phytochemical screening and anti-hyperglycemic effect of elephant foot yam (Amorphophallus paeoniifolius) tuber on alloxan induced diabetic rats, Prog. Nutr., 23 2000 AOAC, 2005 Farzana, 2015, Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom, Food science & nutrition, 3, 363, 10.1002/fsn3.228 Parvin, 2020, Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles, NFS journal, 20, 37, 10.1016/j.nfs.2020.07.002 AOAC, 2005 Galla, 2017, Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.), International Journal of Gastronomy and Food Science, 7, 20, 10.1016/j.ijgfs.2016.12.003 Feng, 2013, Enumeration of Escherichia coli and the coliform bacteria in US food and drug administration Maturin, 2001, Aerobic plate count Tournas, 2001, Yeasts, molds and mycotoxins Gdoura-Ben Amor, 2018, Isolation, identification, prevalence, and genetic diversity of Bacillus cereus group bacteria from different foodstuffs in Tunisia, Front. Microbiol., 9, 447, 10.3389/fmicb.2018.00447 Siala, 2017, Screening and detecting Salmonella in different food matrices in Southern Tunisia using a combined enrichment/real-time PCR method: correlation with conventional culture method, Front. Microbiol., 8, 2416, 10.3389/fmicb.2017.02416 Jing, 2016, Phytochemical and pharmacological profiles of three Fagopyrum buckwheats, Int. J. Mol. Sci., 17, 589, 10.3390/ijms17040589 Raguindin, 2021, A systematic review of phytochemicals in oat and buckwheat, Food Chem., 338, 10.1016/j.foodchem.2020.127982 Souto, 2011, Anti-inflammatory activity of alkaloids: an update from 2000 to 2010, Molecules, 16, 8515, 10.3390/molecules16108515 Thite, 2013, Preliminary phytochemical screening of some medicinal plants, Int. J. Pharmaceut. Chem. Biol. Sci., 3, 87 Bagrov, 2009, Endogenous cardiotonic steroids: physiology, pharmacology, and novel therapeutic targets, Pharmacol. Rev., 61, 9, 10.1124/pr.108.000711 Kren, 2001, Glycosides in medicine:“The role of glycosidic residue in biological activity”, Curr. Med. Chem., 8, 1303, 10.2174/0929867013372193 De Francischi, 1994, Chemical, nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour, Plant Foods Hum. Nutr., 46, 323, 10.1007/BF01088431 Jan, 2015, Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties, J. Food Sci. Technol., 52, 6334, 10.1007/s13197-015-1773-8 Kaur, 2015, Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties, LWT--Food Sci. Technol., 62, 628, 10.1016/j.lwt.2014.02.039 Chopra, 2014, Formulation of buckwheat cookies and their nutritional, physical, sensory and microbiological analysis, IJABR, 5, 381 Malhotra, 2011 Soetan, 2010, The importance of mineral elements for humans, domestic animals and plants-A review, Afr. J. Food Sci., 4, 200 Rayas-Duarte, 1996, Quality of spaghetti containing buckwheat, amaranth, and lupin flours, Cereal Chem., 73, 381