National Academy of Agricultural Sciences (NAAS)
|
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 |
Ingestion of gluten and its related peptides leads to malabsorption in the small intestine of patients suffering from celiac disease. The only treatment for celiac patient is the complete elimination of wheat or other gluten containing ingredients. This study was aimed to utilize the soy flour and dehulled blackgram flour as a protein source along with gluten free cereals in the development of gluten free products; to carry out their sensory and nutritional evaluation along with shelf life study. Gluten free flour-I was developed using rice flour (50%), black gram flour (25%), soy flour (20%) and buckwheat flour (5g) whereas gluten free flour-II was developed using rice flour (80%), maize flour (15%) and buckwheat flour (5g) on fresh weight basis. Matthi, namakpara and sweet and sweet and salty biscuits were prepared with gluten free flour-I whereas noodles and macaroni were prepared with Gluten free flour-II. All the products were organoleptically evaluated by 10 celiac patients from Hisar city using employing 9-Point Hedonic Scale. The products were also evaluated for proximate, micronutrients an anti-nutrient composition in addition to shelf life study. Irrespective of extrusion, frying and baking matthi and namakpara had significantly higher amount of nutrients followed by biscuits and noodle and macaroni. Soy flour, dehulled black gram flour, maize flour, rice flour and buckwheat flour can be successfully used in the development of gluten free biscuits, noodle, macaroni and fried snacks without affecting the sensory qualities of products
Citations |
 |
 |
 |
 |
