Comparison of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, and Buckwheat Flour

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat soy and kinema flour can be considered in flour-based biscuits since they have good nutraceutical properties their gluten-free nature help avoid celiac disease. purpose this research was to study the physicochemical functional characteristics well potential foods. were with a mixture 10%, 30%, 50% concentrations whole wheat evaluate quality acceptability biscuit. examined proximate compositions. DPPH radical scavenging assay used assess antioxidant biscuit extract, while Folin-Ciocalteu method Aluminum Chloride Colorimetric Assay both total phenolic flavonoid contents, respectively. overall by sensory analysis highest at level Black (BLKF). Sample M (BLKF 50 %) had 0.66, 21.06, 1.61, 11.88, 3.23 % moisture, fat, crude fiber, protein, ash, contents found black (748.22 mg GAE/g 8.92 GAE/g, respectively), activity brown (313.56 μg/ml). BRKF 50:50 (440.43 μg/ml), BLKF (692.67 8.60 respectively). qualitative evaluation phytochemical content amino acid various varieties gave positive results. Thus, could serve low-cost food.