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:: Volume 21, Issue 3 (Autumn 2026) ::
Iranian J Nutr Sci Food Technol 2026, 21(3): 99-111 Back to browse issues page
Using Transglutaminase Enzyme and Buck wheat Flour as Substitute for Wheat Flour at Biscuit Formulation
S Mohammadi Nia , H Karazhiyan *
Islamic Azad University , Hojjat_karazhiyan@yahoo.com
Abstract:   (409 Views)
Background and Objectives: Biscuits, as one of the most widely consumed cereal-based products worldwide, play an important role in the human diet. In recent years, the growing public awareness of the consequences of gluten consumption has led to an increased demand for gluten-free products.
 Materials & Methods: Different levels of buckwheat flour (0–60%) and Transglutaminase (T.G.) enzyme (0–0.3%) were incorporated into the formulations. The samples were subjected to chemical analyses (moisture, protein, fat, and ash content), physical attributes (water activity, colorimetry, and texture analysis), and sensory characteristics (five-point hedonic scale).
Results: Protein content of the biscuits increased. Fat content was also higher in samples containing buckwheat flour, which was partly attributed to the oil-holding capacity of buckwheat. Water activity decreased progressively with the addition of buckwheat flour and T.G enzyme, with the lowest value observed in the sample containing 60% buckwheat flour and 0.3% enzyme. In terms of texture, the incorporation of buckwheat flour increased hardness, although the addition of T.G enzyme partially mitigated this effect. Color analysis indicated that higher levels of buckwheat flour decreased lightness and resulted in darker products. Sensory evaluation revealed that the control sample (100% wheat flour) received the highest scores, but some treatments containing combinations of buckwheat flour and enzyme still showed considerable consumer acceptance.
Conclusion: Findings suggest that partial substitution of wheat flour with buckwheat flour, combined with T.G enzyme, can lead to the production of gluten-free biscuits with higher nutritional value and acceptable quality.
Keywords: Gluten-free biscuit, Buckwheat flour, Transglutaminase enzyme, Physicochemical properties, Sensory evaluation
Full-Text [PDF 985 kb]   (140 Downloads)    
Article type: Research | Subject: Food Science
Received: 2026/01/23 | Accepted: 2026/04/13 | Published: 2026/09/30
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Mohammadi Nia S, Karazhiyan H. Using Transglutaminase Enzyme and Buck wheat Flour as Substitute for Wheat Flour at Biscuit Formulation. Iranian J Nutr Sci Food Technol 2026; 21 (3) :99-111
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