Physical properties and cooking quality of buckwheat (Fagopyrum esculentum) ready-to-eat chakli

Abstract

Buckwheat is pseudo cereal belonging to the Polygonaceae family, highly valued for its gluten-free protein, wellbalanced amino acids and health-promoting flavonoids, making it a promising crop for the future. The main aim of the study is to evaluate physical properties and cooking quality of buckwheat chakli. The results showed that the width of buckwheat and rice chakli before and after frying varied from 52.23 to 52.77 mm and 52.29 to 52.83 mm respectively, similarly diameter of buckwheat and rice chakli before and after frying varied from 2.66 to 2.77 cm and 3.50 to 3.58 cm, respectively. Width of chakli strands in buckwheat chakli and rice chakli were varied from 5.02 to 5.09 mm and 5.52 to 5.54 mm before and after frying. The L*, a*, b* value of rice chakli and buckwheat chakli were 85.95, 32.03, 0.94 and 86.06, 31.50, 0.95, respectively. Texture was analyzed for hardness and fracture ability. Cooking parameters like water for dough preparation, dough weight, frying time, frying temperature, oil absorption and final product yield were analyzed for rice chakli and buckwheat chakli. For rice chakli and buckwheat chakli preparation70 and 80 ml water was used, frying was done for 180sec at 1830C. Absorption of oil was 75 and 79 ml in rice and buckwheat chakli, respectively. In sensory analysis buckwheat chakli has acceptability index of 91.60 per cent.