UTILIZATION OF BUCKWHEAT FLOUR FOR MAKING COOKIES
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Abstract
Buckwheat grains were steamed for 5 minutes. The hulls were then removed by soybean grinder and sieved away. The buckwheat removed hulls were grinded by 0.2 mesh sieve size Hammer mill before packing in polyethylene bags.
Five different percentage of buckwheat flour for making cookies was 0, 20, 30, 40 and 50 percent respectively. Chemical and acceptability were determined and it was found that cookies comprised protein 7.06-7.75 fat 34.30-34.91 carbohydrate 52.22-54.25 and fiber 0.41-0.93.
In sensory evaluation, it was found that the buckwheat cookies were not different acceptability significantly in thickness, cripsness, sweetness, odor and also overall acceptability. However the panelists prefered buckwheat cookies which were produced by use of 40 percentage of buckwheat flour.
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References
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