Research on Crops

SCOPUS
  • Year: 2017
  • Volume: 18
  • Issue: 1

Enhancing storage and safety stability of low gluten cake incorporated with Fagropyrum esculentum

  • Author:
  • Quraazah Akeemu Amin, Towseef A. Wani, Hafiza Ahsan, Harleen Kour1, Nuzhat Quadir2
  • Total Page Count: 7
  • Page Number: 196 to 202

Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology-Kashmir, Shalimar, Srinagar-190 025 (J & K), India

1Division of Food Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu, (J & K), India

2Department of Food Technology, Institute of Home Science, University of Kashmir, Hazratbal, Srinagar, 190 006, Srinagar, Kashmir, India

Abstract

Standardized levels of 4, 8, 12 and 16% Fagropyrum esculentum were incorporated into wheat flour at against control (no buck wheat flour incorporated) in order to enhance the storage and safety stability of cake. The physical properties revealed that low gluten cake showed low baking losses (0.856 to 0.837), increase in hardness (14.27 to 26.23 N), decrease in springiness (0.98 to 0.79 mm) and cohesiveness (7.79 to 0.69) of texture. However a significant decrease in moisture, alkaline water retention capacity, per cent loss in freshness and fungal count was recorded with increasing levels of buck wheat. Storage also depicted a significant effect on nutritional and microbial parameters. The highest crude protein (8.81%), crude fat (1.71%), crude fibre (2.39%) and ash (0.62%) were in 8% buck wheat fortified bread at 0 day of storage.

Keywords

Alkaline water retention capacity, baking loss, Fagropyrum esculentum, fungal count, HACCP, low gluten