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http://krishi.icar.gov.in/jspui/handle/123456789/24223
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Agrahar-Murugkar D, Zaidi A and Dwivedi S | en_US |
dc.date.accessioned | 2019-10-30T10:39:37Z | - |
dc.date.available | 2019-10-30T10:39:37Z | - |
dc.date.issued | 2008-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/24223 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Consistency index; Flow behaviour index; Gluten free eggless cake; Organoleptic properties; Texture | en_US |
dc.title | Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 55(7) | en_US |
dc.publication.pagenumber | 2621-2630 | en_US |
dc.publication.divisionUnit | Agro Produce Processing Division | en_US |
dc.publication.sourceUrl | https://www.ncbi.nlm.nih.gov/pubmed/30042578 | en_US |
dc.publication.authorAffiliation | ICAR-CIAE Bhopal | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | - |
Appears in Collections: | AEng-CIAE-Publication |
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