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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

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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
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Creator Agrahar-Murugkar, D., Zaidi, A and Dwivedi, S
 
Subject Gluten free eggless cake Texture Flow behaviour index Consistency index Organoleptic
 
Description Not Available
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.
Not Available
 
Date 2021-10-11T09:39:10Z
2021-10-11T09:39:10Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/65483
 
Language English
 
Relation Not Available;
 
Publisher Springer