Development and Nutritional Evaluation of Multigrain Gluten Free Cookies and Pasta Products
Radhika
, Amreen Virk, Manpreet Kaur, Priyanka Thakur, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Krishan Kumar*
Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, Himachal Pradesh, India.
Corresponding Author Email: krishankumar02007@gmail.com
Abstract:
Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
Keywords:
Celiac Disease; Cookies; Gluten Free; Organoleptic Evaluation; Pasta
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