Chiang Mai Journal of Science

This study aimed to develop simit with enhanced nutritional value and acceptable sensory properties by partially replacing wheat flour with buckwheat, einkorn, and quinoa flours. Simit samples were prepared with buckwheat (10%, 30%, 40%), einkorn (10%, 25%, 40%) and quinoa (10%, 15%, 25%) flours, alongside a control made with 100% wheat flour. Sensory evaluation was conducted by 80 panellists using a 7-point hedonic scale to assess colour, odour, taste, texture and overall liking. Texture, volume, density and caloric values were also determined. Control simit received the highest overall sensory score (5.28 ± 1.18). Among the fortified simit samples, 10% einkorn flour had the highest sensory acceptance and was comparable to the control, with no significant difference in overall liking (5.08 ± 1.10). Simit prepared with 10% quinoa flour showed the second-highest overall liking score (4.66 ± 1.29). However, higher fortification levels were associated with a significant decline in consumer acceptance. The 25% quinoa sample was the least preferred (2.81±1.71), whereas a low texture-liking score was observed in the 40% buckwheat sample (2.78±1.21). Instrumental texture analysis indicated that hardness increased markedly with higher substitution levels, showing an approximate 188% increase in the 40% buckwheat sample (from 5.17±1.45 N to 14.89±3.03 N) and a 198% increase in the 25% quinoa sample (to 15.39±2.32 N), accompanied by reduced gumminess and chewiness. All samples showed similar energy values (366.1±11.22–377.1±11.01 kcal), while dietary fibre content increased significantly, reaching 71% higher than the control in the 40% buckwheat simit (from 3.35±0.12 g to 5.74±0.12 g/100g).