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Vol. 12, Issue 2 (2023)

Assessing the effect of quinoa and moringa on low gluten vermicelli formulation

Author(s):
Madhvi Sharma, Alpana Singh, Alok Dubey, Mahendra Kumar and Anubha Upadhyay
Abstract:
The grain Quinoa is declared as a highly nutritious grain which possesses no gluten, which is why its demand is rising worldwide. It has now become an appreciable tradition to switch consumption to the grains which are rich in nutrients rather than the ones which have been traditionally used; additionally leaves of Moringa have been recognized as prophylactic and as source of various medicinal and nutritional benefits. This paper elaborates on the physical, cooking properties and storage analysis of ‘low gluten vermicelli’ fortified with quinoa and moringa leaf powder. Summarizing the results of all the experiments conducted, the quinoa floor addition was suitable up to 60% for preparation of palatable, nutritional and low gluten vermicelli. Addition of 1g powdered moringa leaves in every 100g of flour mixture led to nutritional enhancement of prepared vermicelli. Addition of tragacanth gum led to better binding of dough while vermicelli formulation. It provides a better, healthy and convenient alternative to the consumers especially celiac patients as gluten content decreased from 7.21% (in 100% refined wheat flour combination) to 2.8% in combination which contained 60% quinoa and 40% refined wheat flour.
Pages: 935-938  |  233 Views  129 Downloads


The Pharma Innovation Journal
How to cite this article:
Madhvi Sharma, Alpana Singh, Alok Dubey, Mahendra Kumar, Anubha Upadhyay. Assessing the effect of quinoa and moringa on low gluten vermicelli formulation. Pharma Innovation 2023;12(2):935-938.

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