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<p>This study explores the potential for creating functional foods using buckwheat (Fagopyrum esculentum), a nutrient-dense pseudo-cereal that is high in protein, dietary fibre, resistant starch, rutin, D-chiro-inositol, vitamins, and minerals, by assessing the effects of different milk viscosities and natural sweeteners (honey, date syrup, and palm candy) on buckwheat milk jelly’s textural, functional, and sensory qualities. The rationale is to reduce reliance on refined sugars, which are linked to adverse health impacts. However, ANOVA results (<i>p</i> &lt; 0.05) confirmed the significant difference among variants. According to the sensory evaluation using a 5-point hedonic scale, palm candy-sweetened jelly had the highest overall acceptance (4.5 ± 0.2). Additionally, FTIR analysis confirmed the presence of key functional groups, particularly O-H, C = O, and C = C, indicating variation in texture and flavour. Texture profile and viscosity measurement indicated significant variation; palm candy-sweetened jelly exhibited the highest gumminess and the highest viscosity of 2150 ± 50 Cp, ensuring a significant gel consistency. Colour analysis highlighted notable variation, with palm candy-based jelly exhibiting the most appealing hue. Significantly, these findings support the development of functional foods with optimized sensory and physicochemical properties.</p>

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Studies on the impact of sweetener and viscosity variation on the texture profile, sensory, and functional properties of buckwheat (Fagopyrum esculentum) milk jelly

  • 期刊论文

  • 发表日期：

    2025年6月4日

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  • Divyadharshini Sivaraj,
  • Kaavya Ezhil Kumaran,
  • Nagamaniammai Govindarajan,
  • Ravi Pandiselvam

摘要

This study explores the potential for creating functional foods using buckwheat (Fagopyrum esculentum), a nutrient-dense pseudo-cereal that is high in protein, dietary fibre, resistant starch, rutin, D-chiro-inositol, vitamins, and minerals, by assessing the effects of different milk viscosities and natural sweeteners (honey, date syrup, and palm candy) on buckwheat milk jelly’s textural, functional, and sensory qualities. The rationale is to reduce reliance on refined sugars, which are linked to adverse health impacts. However, ANOVA results (p < 0.05) confirmed the significant difference among variants. According to the sensory evaluation using a 5-point hedonic scale, palm candy-sweetened jelly had the highest overall acceptance (4.5 ± 0.2). Additionally, FTIR analysis confirmed the presence of key functional groups, particularly O-H, C = O, and C = C, indicating variation in texture and flavour. Texture profile and viscosity measurement indicated significant variation; palm candy-sweetened jelly exhibited the highest gumminess and the highest viscosity of 2150 ± 50 Cp, ensuring a significant gel consistency. Colour analysis highlighted notable variation, with palm candy-based jelly exhibiting the most appealing hue. Significantly, these findings support the development of functional foods with optimized sensory and physicochemical properties.