The Effect of Addition of Buckwheat (Fagopyrum esculentum) Flour on the Quality Characteristics of Biscuits

Ali Yıldırım; Amanj Nasih Smail; Zana Karaboğa

doi:10.18016/ksutarimdoga.vi.1740481

TR EN

Karabuğday (Fagopyrum esculentum) Unu İlavesinin Bisküvilerin Kalite Özelliklerine Etkisi

Öz

Besleyici bir pseudo tahıl olan karabuğday, çölyak hastalığının azaltılması, yüksek tansiyon, kolesterol, kan şekeri regülasyonu ve kanser riskinin azaltılması dahil olmak üzere çok sayıda sağlık yararı sunar. Bu nedenle, bu araştırmanın amacı, rafine yumuşak buğday unu (RWF) bazlı %0 (A), %30 (B), %50 (C), %70 (D) ve %100 (E) karabuğday unu (BWF) ile hazırlanan kompozit un kullanılarak bisküvilerin yaklaşık kimyasal bileşimi, fizikokimyasal, besleyici ve duyusal özellikleri geliştirilmiş bisküviler oluşturmaktır. BWF ikamesindeki artış, nem, kül, yağ ve protein içeriğinde önemli bir (p ≤.05) artışa ve hem unların hem de bisküvilerin karbonhidrat içeriklerinde bir azalmaya neden olmuştur. Artan BWF seviyeleri, L* ve b* renk değerlerinde bir azalmaya ve hem unların hem de bisküvilerin a* renk değerinde bir artışa yol açmıştır. BWF'nin RWF'ye eklenmesi, bisküvilerin kalınlık, çap ve sertlik değerlerini azaltırken, kütle yoğunluğunu, ağırlığını, yayılma oranını ve dokusal kırılabilirliğini artırmıştır. BWF'nin farklı ikame seviyelerine sahip tüm bisküviler, kabul edilebilir duyusal özelliklerle sonuçlanmıştır. Tüm duyusal parametrelerin değerlendirmeleri kontrol örnekleri için yüksek puanlar almışken, BWF ikamesi ile azalma göstermiştir. Taramalı elektron mikroskobu (SEM) sonuçlarına göre, buğday ununa daha çok karabuğday unu eklendikçe, nişasta granüllü bisküvilerin sarılmaya devam ettiğini ve gluten ağ yapısının bazı gevşeklikler ve küçük deliklerle bir arada tutulduğunu ortaya koymuştur. BWF'nin bisküvilerde kullanılması sadece besleyici, fizikokimyasal ve fonksiyonel özelliklerini geliştirmekle kalmamış, aynı zamanda daha sağlıklı bisküvi üretimini de teşvik etmiştir.

Anahtar Kelimeler

The Effect of Addition of Buckwheat (Fagopyrum esculentum) Flour on the Quality Characteristics of Biscuits

Abstract

Buckwheat, a nutritious pseudocereal, offers numerous health benefits, including reducing celiac disease, high blood pressure, cholesterol, blood sugar regulation, and cancer risk reduction. Hence, the objective of this research was to create biscuits with enhanced proximate chemical composition, physicochemical, nutritional and sensory characteristics of biscuits using composite flour prepared with refined soft wheat flour (RWF) -based 0% (A), 30% (B), 50% (C), 70% (D) and 100% (E) buckwheat flour (BWF). An increase in BWF substitute resulted in a significant (p≤.05) increase in moisture, ash, fat, and protein content and a decrease in carbohydrate content of both flours and biscuits. The increasing levels of BWF led to a decrease in L* and b* colour values, and an increase in a* colour value of both flours and biscuits. Addition of BWF to RWF decreased the thickness, diameter, and hardness values of the biscuits, while increasing bulk density, weight, spread ratio, and textural fracturability. All biscuits with different substitution levels of BWF resulted in acceptable sensory characteristics. All sensory evaluations were found to be high scores for the control sample and decreased with BWF supplementation. Results of scanning electron microscopy (SEM) revealed that as more buckwheat flour was added to wheat flour, the biscuits with starch granules kept wrapping, and the gluten network structure held together with some slack and tiny holes. The use of BWF in biscuits not only enhances their nutritional, physicochemical, and functional properties but also promotes the production of healthier biscuits.

Keywords

Supporting Institution

Harran University Scientific Research Projects (HUBAP) Unit

Project Number

20043

Ethical Statement

The authors of the article declare that there is no conflict of interest

Thanks

This publication originates from the master's thesis of Amanj Nasih SMAIL. The authors acknowledge all the researchers, technical and non-technical staff associated with the study in the Department of Food Engineering, Faculty of Engineering, Harran University, Şanlıurfa, Türkiye for their guidance and support. The authors would like to thank Harran University Scientific Research Projects (HUBAP) Unit (Project no: 20043), Şanlıurfa, Türkiye for supporting financially this research.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Ali Yıldırım ^*
0000-0001-7226-1902
Türkiye

Amanj Nasih Smail
0000-0001-6791-1632
Iraq

Zana Karaboğa
0000-0002-1836-588X
Türkiye

Early Pub Date

October 18, 2025

Publication Date

January 1, 2026

Submission Date

July 12, 2025

Acceptance Date

October 9, 2025

Published in Issue

Year 2026 Volume: 29 Number: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1740481

IZ

https://izlik.org/JA43EX67YS

Cite

RIS / Bibtex

APA

Yıldırım, A., Smail, A. N., & Karaboğa, Z. (2026). The Effect of Addition of Buckwheat (Fagopyrum esculentum) Flour on the Quality Characteristics of Biscuits. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 29(1), 213-226. https://doi.org/10.18016/ksutarimdoga.vi.1740481