Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

Abstract

Five different formulations containing buckwheat (Fagopyrum esculentum) flour were used in this study to produce biscuit samples which were then analyzed for proximate composition, textural and sensory properties. The different formulations based on incorporation of egg white, carob syrup, and purified starches into the dough formulation yielded final products with different nutritional, sensory, and textural properties. Use of carob syrup to replace table sugar resulted in biscuits with higher outer appearance scores and significantly harder texture. Purified starch substitution on the other hand resulted in high fracturability values. They also had lower protein and higher energy contents. Egg white substitution was aimed at increasing cohesion in the biscuit dough, however, the dough texture of the plain formulation was also acceptable and very subtle differences in biscuit quality were observed with this alteration in the basic formula.