Volume 4, Issue 3
Evaluation of quality parameters of banana bread prepared with gluten free flour
Author: Snehlata Tiwari, Sangeeta Shukla
Abstract: Demand for health oriented products such as sugar free, low calorie and Gluten free products is increasing. One such trend is to use gluten free flour content in food products to over come health problems such as Autism, Celiac disease (Chronic diarrhea, Abdominal bloating and pain, Chronic constipation) among others. Rice flour and Corn flour as Gluten free source incorporation was used to study its effect on Chemical, and Sensory and Microbiological Characteristics. The Sensory parameters were evaluated for consumer acceptability by using a 9-point hedonic scale and Sensory results found to be Significant (5% level of confidence). In combination of flours, amount of Corn flour was increased as Rice flour decreased fat, ash, Protein content showed an increase on increasing the Corn flour amount. Moisture content in bread were decreased from 52.45, 52.30 to 52.20 and 51.74 respectively. So the 25:75(T3) level of Gluten free flour incorporation was highly acceptable while the other samples were also acceptable.
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