摘要 : The public preference for healthy and natural products has prompted the development of innovative formulations for developing food products. Hence, in this study, Himalayan buckwheat (Fagopyrum esculantum Moench) was used to devel... 展开 The public preference for healthy and natural products has prompted the development of innovative formulations for developing food products. Hence, in this study, Himalayan buckwheat (Fagopyrum esculantum Moench) was used to develop biscuits and was evaluated for their nutritional, structural, sensorial properties, and anti-inflammatory efficacy. Results revealed that buckwheat-incorporated biscuits are promising baked goods with high protein and phenolic content (12.20% and 39.86 mu g gallic acid equivalents (GAE)/g, respectively). Water absorption index and Oil absorption index of biscuits varied significantly (p < 0.05) from 1.31 to 1.65 and 1.33 to 1.77 g/g, respectively. Moreover, after buckwheat incorporation, in vitro investigation on starch digestion showed a significant reduction in starch hydrolysis index, concomitantly decreasing the glycaemic index of biscuits from 94.08 to 59.80. During storage, the buckwheat addition decreased microbiological growth in biscuits as compared to the control. The study revealed that biscuits prepared with buckwheat significantly inhibited nitric oxide production, reactive oxygen species accumulation, and cytokines (tumour necrosis factor-alpha, interleukin-6) expression. Biscuits developed with up to 40% buckwheat flour showed improved nutritional quality with acceptable sensory attributes. Hence, Himalayan buckwheat exhibits potential anti-inflammatory activity, making it a promising functional food ingredient for further product development especially in the bakery industries. 收起