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Explicating physicochemical, structural, anti-inflammatory properties and starch digestibility of buckwheat incorporated biscuit

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Abstract

The public preference for healthy and natural products has prompted the development of innovative formulations for developing food products. Hence, in this study, Himalayan buckwheat (Fagopyrum esculantum Moench) was used to develop biscuits and was evaluated for their nutritional, structural, sensorial properties, and anti-inflammatory efficacy. Results revealed that buckwheat-incorporated biscuits are promising baked goods with high protein and phenolic content (12.20% and 39.86 µg gallic acid equivalents (GAE)/g, respectively). Water absorption index and Oil absorption index of biscuits varied significantly (p < 0.05) from 1.31 to 1.65 and 1.33 to 1.77 g/g, respectively. Moreover, after buckwheat incorporation, in vitro investigation on starch digestion showed a significant reduction in starch hydrolysis index, concomitantly decreasing the glycaemic index of biscuits from 94.08 to 59.80. During storage, the buckwheat addition decreased microbiological growth in biscuits as compared to the control. The study revealed that biscuits prepared with buckwheat significantly inhibited nitric oxide production, reactive oxygen species accumulation, and cytokines (tumour necrosis factor-α, interleukin-6) expression. Biscuits developed with up to 40% buckwheat flour showed improved nutritional quality with acceptable sensory attributes. Hence, Himalayan buckwheat exhibits potential anti-inflammatory activity, making it a promising functional food ingredient for further product development especially in the bakery industries.

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Data is available upon reasonable request.

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Acknowledgements

Author states our gratitude to the Director, CSIR-Institute of Himalayan Bioresource Technology for their precious implications and support. The authors are also thankful to the DST WOS-B Scheme for awarding the fellowship. The authors acknowledge Dr. Avnesh Kumari, senior technical officer, biotechnology division, CSIR-IHBT for carrying out SEM analysis. (CSIR-IHBT Manuscript No.: 5306).

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Authors and Affiliations

  1. Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India

    Rashim Kumari

  2. Food and Nutraceutical Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061, India

    Rashim Kumari & Mahesh Gupta

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  2. Mahesh Gupta
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Correspondence to Mahesh Gupta.

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The authors declare that they do not have any known competing financial interests or personal relationships that could appear to have influenced the work reported in this paper.

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This is non interventional study, where sensory evaluation by volunteer panellists with a nine-point hedonic scale was performed. In that case, ethical approval is not required for hedonic scale sensory evaluation. The authors stated that this study is just to evaluate the overall acceptability of the product on a 0 to 9-point scale that exemption from ethics committee approval. This evaluation using appropriate protocols in the food products conducted on the fresh food formulation that all participants were aware for this execution of the research work.

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Kumari, R., Gupta, M. Explicating physicochemical, structural, anti-inflammatory properties and starch digestibility of buckwheat incorporated biscuit. Food Measure 18, 1786–1803 (2024). https://doi.org/10.1007/s11694-023-02270-3

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