Standardization, development and organoleptic evaluation of food products prepared from gluten free flour mix
Author(s): Latika Yadav and Anchal Yadav
Abstract: The present study was carried out with an aim of the development of Gluten Free Flour Mix food products for celiac disease/ gluten intolerance patients. Gluten Free Flour Mix was developed from the ragi, amaranth, buckwheat and fava bean flour. Gluten Free Flour Mix recipes were developed and standardized viz. biscuit, namakpara, papad, muffin and sev. These products were compared with the standard and evaluated for organoleptic evaluation. Overall acceptability of all products prepared from Gluten Free Flour Mix was more than compared to control. Calcium, Iron and Protein content was significantly higher in Gluten Free Flour Mix compared to control.