Proximate Analysis, Functional and Sensory Evaluation of Buckwheat and Water Chestnut Composite Flour

Soham Halder, Soumya Nandi, Annalakshmi Chatterjee

Abstract: Buckwheat and Water Chestnut flour blends were prepared in different proportions like1:1, 1:2, 2:1 ratio. Functional and rheological properties of the composite flour were examined and compared with locally available wheat flour as control. After the assessment it was found that protein, fat and ash content was higher in 1:1 ratio composite, whereas carbohydrate content was higher in 1:2. Dietary fiber and moisture content were higher in 2:1 ratio and taste of 2:1 was more accepted by consumers. Present dietary scenario necessitates exploring the possibility of incorporating novel ingredients in commonly consumed foods rather than developing new food products. The study outcome orients towards employing flours made from combination of either two or three cereal flours in different ratios than using single one for the overall well-being of the population in context to different lifestyle disorders.

Keywords: Buckwheat flour, Water Chestnut flour

How to Cite?: Soham Halder, Soumya Nandi, Annalakshmi Chatterjee, "Proximate Analysis, Functional and Sensory Evaluation of Buckwheat and Water Chestnut Composite Flour", Volume 12 Issue 9, September 2023, International Journal of Science and Research (IJSR), Pages: 718-721, https://www.ijsr.net/getabstract.php?paperid=SR23905190103, DOI: https://dx.doi.org/10.21275/SR23905190103