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Formulation and evaluation of papad developed with partial replacement of rice flour with buckwheat (Fagopyrum esculentum) flour

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Original Article

Author Details : K N Srikari, Shekhara Naik R , Mahesh Shivananjappa*

Volume : 6, Issue : 1, Year : 2023

Article Page : 15-18

https://doi.org/10.18231/j.ijnmhs.2023.003

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Abstract

Background: Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.
Objective: In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.
Materials and Methods: These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.
When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.
Papad prepared with 40% replacement of buckwheat was used for nutritional analysis, which was rich in protein, fiber, & minerals like, calcium, and iron content when compared to the control. Better nutritional profile of pseudo cereal papad makes it superior compared to traditional rice papad.

Keywords: Papad, Buckwheat, Low glycemic index, Pseudo cereal

How to cite : Srikari K N, Shekhara Naik R, Shivananjappa M, Formulation and evaluation of papad developed with partial replacement of rice flour with buckwheat (Fagopyrum esculentum) flour. J Nutr Metab Health Sci 2023;6(1):15-18

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