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Effect of Buckwheat Supplementation on the Quality Parameters of Pasta

Effect of Buckwheat Supplementation on the Quality Parameters of Pasta

Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid

1Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, 46300, Pakistan; 2Food Science Research Institute, National Agricultural Research Centre, Islamabad, 44000, Pakistan; 3Deputy Secretary (Planning), Department of Agriculture, Government of Punjab Lahore.

aqsachatha@gmail.com
 

Figure 1

Pasta Cooking Quality Paprameters; T0: 85% Wheat Flour + 15% Durum Wheat Semolina T1: 75% Wheat Flour + 15% Durum Wheat Semolina + 10% Buckwheat Flour T2: 65% Wheat Flour + 15% Durum Wheat Semolina + 20% Buckwheat Flour T3: 55% Wheat Flour + 15% Durum Wheat Semolina + 30% Buckwheat Flour T4: 45% Wheat Flour + 15% Durum Wheat Semolina + 40% Buckwheat Flour T5: 35% Wheat Flour + 15% Durum Wheat Semolina + 50% Buckwheat Flour. 

Figure 2

Buckwheat supplemented pasta. 

Pakistan Journal of Zoology

October

Vol. 52, Iss. 5, Pages 1631-2026

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