DEVELOPMENT AND EVALUATION OF GLUTEN FREE BREAKFAST CEREAL PRODUCTS

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dc.contributor.advisorSinha, Mukul
dc.contributor.authorNIRMALA, KALE BALA
dc.date.accessioned2023-03-04T06:17:36Z
dc.date.available2023-03-04T06:17:36Z
dc.date.issued2021
dc.description.abstractSo 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.en_US
dc.identifier.otherM/FN/369/2019-20
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810194762
dc.keywordsGlutenfree, Breakfast, Cereal products.en_US
dc.language.isoEnglishen_US
dc.pagesPages (86) + I-VIII(Bibliography)en_US
dc.publisherDRPCAU, PUSAen_US
dc.subFood and Nutritionen_US
dc.themeDevelopment and Evaluation of Glutenfree Breakfast Cereal products.en_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND EVALUATION OF GLUTEN FREE BREAKFAST CEREAL PRODUCTSen_US
dc.typeThesisen_US
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