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Development of Pearl millet and Rice based gluten free food products

KrishiKosh

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Title Development of Pearl millet and Rice based gluten free food products
 
Creator Johari, Aanchal
 
Contributor Kawatra, Asha
 
Subject Pearl millet, rice, gluten free, nutritional composition, organoleptic evaluation
 
Description The present study was carried out to utilize pearl millet and rice to develop gluten
free food products along with supplementation of bengal gram/sesame seeds/soybean/green
gram /amaranth leaves/ amaranth grains. All the developed products were found to be
organoleptically acceptable by panel of judges. Products developed included breakfast foods
(dalia, parantha, cheela, upma), main meal foods (chapati, poori, khichri), snacks (noodles,
vermicelli, dhokla, nankhatai, sev, til biscuits, and coconut biscuits) and sweets (burfi, halwa
and laddoo). Acceptability scores of most of the products were in the category of ‘liked
moderately’. Nutritional analysis indicated that range of crude protein, ash, crude fat, crude
fiber, calcium, iron and zinc in the developed food products ranged from 4.4 g-19.1 g, 0.5-2.8
g, 2.7-40.7 g, 0.4-1.5 g, 26-801.4 mg, 2.2-6.5 mg and 0.9-2.4 mg per 100g, respectively.
Among breakfast foods dalia contained maximum amount of protein and calcium. Maximum
calcium content in main meal foods was analyzed in 139.7 mg/100g in khichri and iron
content (5.3 mg per 100g) was maximum in chapati. Significant differences were observed in
calcium content of snacks, ranging from 42.6 in dhokla to 88.4 mg per 100g of vermicelli. In
sweets maximum crude protein content was observed in burfi i.e 15.5 g per 100g while
highest calcium content was 117.5 mg per 100g in laddoo. Gluten content was absent in all
the developed products. Developed food products can be safely used as a potential alternative
to expensive gluten free products available commercially. Developed products besides
providing satisfaction to deprived palate of celiac patient, will also add variety and nutrition
to their diet.
 
Date 2016-09-07T09:57:44Z
2016-09-07T09:57:44Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/75786
 
Language en
 
Format application/pdf
 
Publisher CCSHAU