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 free food products are important dietary supplements for persons suffering from celiac disease. Although cakes are high calorie foods, they are low in protein. Hence it was envisaged to develop high protein gluten free cake suitable for celiac patients and also for the general population as a good source of protein. The objective of this study was to develop gluten free cake mix using dehulled chickpea flour (50 to 80 g/100g), barnyard millet flour (0 to 30 g/100g) and corn flour (20 to 30 g/100g) by response surface methodology. Regression equations describing the effect of each variable on the response were obtained. The results showed that the cake weight, specific volume, cake density, overall acceptability score, protein and fiber content varied from 234.04 - 238.12 g, 1.582 - 1.882 cm3/g, 0.555 - 0.642 g/cm3,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour based on the evaluation of physical, sensory evaluation and nutritional characteristics.
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