Formulation and Evaluation of Nutritional, Rheological, Microstructural Parameters and Shelf Life of Instant Buckwheat Soup Mix

G. Gomathi, S. P. S. Parameshwari
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Abstract

ABSTRACT: Buckwheat is an underutilized pseudo- cereal which has potential as a functional food ingredient. The investigation study was carried out to formulate a buckwheat based soup mix. The different level of incorporation (0 to 50%) of gelatinised buckwheat flour was used to prepare soup mix at a different concentration. 30% buckwheat flour incorporation was identified as the best based on proximate, functional and sensory parameters. Storage study at ambient condition, showed a declining trend in sensory score, whereas the total plate count was increasing. The developed instant buckwheat soup mix requires less time for preparation without compensating on the health benefits. Non-communicable diseases (NCD) are chronic diseases that are not transmissible from one person to another. The scope of the study indicated that the effect of buckwheat incorporated instant soup mix helps to prevent non-communicable diseases.
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速溶荞麦汤的配方及营养、流变、微观结构参数和保质期的评价
摘要:荞麦是一种未被充分利用的伪谷物,具有作为功能性食品原料的潜力。以荞麦为原料,进行了配方汤的调查研究。不同的掺入水平(0至50%)的糊化荞麦粉被用来制备不同浓度的汤混合物。根据近似、功能和感官参数,确定荞麦粉掺入量为30%为最佳。常温贮藏条件下,感官评分呈下降趋势,而总板数呈上升趋势。开发的速溶荞麦汤混合需要更少的时间来准备,而不补偿对健康的好处。非传染性疾病(NCD)是不能在人与人之间传播的慢性疾病。研究范围表明,荞麦速溶汤混合物的效果有助于预防非传染性疾病。
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