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

G. K. Gomathi  and S. Parameshwari^*

Department of Nutrition and Dietetics, Periyar University, Salem-636011, Tamil Nadu, India.

Corresponding Author E-mail: parameshwari@periyaruniversity.ac.in

DOI : http://dx.doi.org/10.13005/bbra/3080

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.

KEYWORDS: Buckwheat flour; Functional food; Proximate analysis; Sensory attributes; Soup mix

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