National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Gluten, a visco elastic protein present in the wheat causes damage to the small intestine and as a result the microvilli of the small intestine gets atrophed. This situation leads to abdominal discomfort and malaborption of many vital vitamins. This condition is called as Gluten Sensitivity or Celiac Disease, following a gluten free diet is most suitable treatment. Gluten free cereals can be used in diet, but they can’t replace wheat in bakery products. The present study was conducted to develop gluten free cookies with quinoa, a nutrient dense pseudocereal. Three different types of cookies using two different types of quinoa flour were prepared. Sensory evaluation and nutritive value of the cookies revealed that Quinoa cookies have excellent sensory attributes and also they are high in nutritive value. Among all cookies made corn flake cookies (C1) cookies are much more appreciated than cinnamon cookies (C2) and salt cookies (C3).
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