DEVELOPMENT AND EVALUATION OF GLUTEN FREE BREAKFAST CEREAL PRODUCTS
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Date
2021
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DRPCAU, PUSA
Abstract
So far, the only possible and effective therapy for celiac disease and gluten
sensitivity is the consumption of a gluten-free diet or avoiding gluten exposure.
But following gluten free diet is not easy and people who are on gluten free diet
for a long time can face micronutrient deficiency and lack of fibre moreover role in
baking industry is not replaceable. Therefore, gluten free cereal grains with great
amounts of nutrients and can replace wheat in various foodproducts. Quinoa is one
of those cereals which have all – in it.
Quinoa (Chenopodium quinoa Willd) is pseudo cereal that has survived in
the Andean region's tough bioclimatic conditions since time immemorial. This
crop is still widely grown in the Bolivian and Peruvian areas. Many countries are
expressing interest currently because of its wide agro-ecological adaptability and
its ability to provide food security in developing countries. Quinoa is also
incredibly healthy due to its high protein content, which includes all essential
amino acids, gluten-free, PUFA and mineral content, which includes calcium,
magnesium, iron, sodium, and potassium, as well as flavonoids. Based on its
diverse qualities, FAO declared 2013 to be the "International Year of Quinoa."
The present study was designed with development and evaluation of gluten
free breakfast cereal products with Quinoa. Two different types of processed
quinoa flours were developed by roasting quinoa seeds prior to milling and second
method involving soaking and drying before milling. A variety of food products
viz. Chapathi, Biscuits, Cookies, Litti, Thekua, Samosa, Shakarpara, Sev and
Stuffed Kachori were made using both roasted and unroasted quinoa seeds flour.
The proportion of the quinoa flour varies in different products, 100% quinoa flour
was used to make chapathi, litti, stuffed kachori, shakarpara, thekua and 50:50
ratio of quinoa flour and corn flour was used in the preparation of biscuits, 30:70
ratio of quinoa flour and corn flour was used in the preparation of samosa and
50:30:20 ratio of quinoa flour, corn flour and oats flour used to prepare quinoa
cookies. All the products were undergone for sensory evaluation and nutrient
analysis.
All the products were better accepted with more than 6 score which was
considered to be scale for acceptance in 9 point hedonic rating scale, with chapathi
scoring ranges from 6.2 - 7.2 , biscuits scoring 5.9 – 7.4, cookies scoring 7.4 – 8.35
and other fried products scoring from 7.1 to In nutrient analysis, focus is on
proximate composition. The high Moisture content was present in URQSTK
(20.03g), Ash in RQSKRPR (g), Fat in RQSV(33.45 g), Protein in RQC Chapathi
(11.43g), Fibre in RQC Chapathi (8.82g), carbohydrates in RQCC (70.36g) and
Energy in RQSKRPR (521 K.cal) . The significant difference was observed at 1%
and 5% level of significance and some products being non-significant. The
difference between roasting and unroasting was significant in nutrient composition
and sensory attributes of developed products. Based on the results, further
development of products with more acceptability and further nutrient analysis of
the well-received products wassuggested.