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P. RATANATRIWONG, D. L. CHOW, S. Q. Li, and W. J. Harper. Department of Food Science and Technology, The Ohio State University, 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210

Buckwheat may provide health benefits for individuals with hypertension, obesity, and diabetes. By incorporating buckwheat within popular food products, consumers can enjoy great taste and health benefits from buckwheat.

Our objectives were to develop buckwheat chocolate ice cream and to investigate an innovative use of buckwheat flour in the food industry.

The concept was developed by evaluating new product ideas through gap analysis, perceptual mapping analysis, and examination of key attributes. Buckwheat flour and chocolate ice cream mix were the main ingredients. The buckwheat flour was sieved by particle size. The buckwheat slurry was cooked at 70^oC for 10 minutes and blended afterwards to prevent clump formation. The mix was placed into a soft-serve ice cream machine for air incorporation and freezing. The overrun, melting time, viscosity, pH, and sensory testing were determined to evaluate physical qualities of the ice cream. Statistical analyses were conducted using ANOVA, t-test, and response surface methodology.

Buckwheat flour particle size ranging from 150 to 212 micrometers and 1.5% addition level were the optimal conditions for pilot plant production of the ice cream. The viscosity was 17.3, 11.5, and 8.42 CP at 12, 30, and 60 rpm, respectively. The melting time was 32 minutes. The overrun was 32% with pH 6.7. The addition of buckwheat slurry to the ice cream mix resulted in a viscosity increase, melting time decrease, and overrun decrease. Development of the HACCP plan ensured product safety. No significant difference was found between the buckwheat ice cream prototype and the control ice cream based on hedonic preference test for texture, buckwheat flavor, and overall acceptance.

The challenge of incorporating buckwheat flour within a chocolate ice cream mix was met through the creation of a new product that combines the sweet taste of ice cream and health benefits of buckwheat.