Development of Pearl millet and Rice based gluten free food products

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dc.contributor.advisorKawatra, Asha
dc.contributor.authorJohari, Aanchal
dc.date.accessioned2016-09-07T09:57:44Z
dc.date.available2016-09-07T09:57:44Z
dc.date.issued2013
dc.description.abstractThe present study was carried out to utilize pearl millet and rice to develop gluten free food products along with supplementation of bengal gram/sesame seeds/soybean/green gram /amaranth leaves/ amaranth grains. All the developed products were found to be organoleptically acceptable by panel of judges. Products developed included breakfast foods (dalia, parantha, cheela, upma), main meal foods (chapati, poori, khichri), snacks (noodles, vermicelli, dhokla, nankhatai, sev, til biscuits, and coconut biscuits) and sweets (burfi, halwa and laddoo). Acceptability scores of most of the products were in the category of ‘liked moderately’. Nutritional analysis indicated that range of crude protein, ash, crude fat, crude fiber, calcium, iron and zinc in the developed food products ranged from 4.4 g-19.1 g, 0.5-2.8 g, 2.7-40.7 g, 0.4-1.5 g, 26-801.4 mg, 2.2-6.5 mg and 0.9-2.4 mg per 100g, respectively. Among breakfast foods dalia contained maximum amount of protein and calcium. Maximum calcium content in main meal foods was analyzed in 139.7 mg/100g in khichri and iron content (5.3 mg per 100g) was maximum in chapati. Significant differences were observed in calcium content of snacks, ranging from 42.6 in dhokla to 88.4 mg per 100g of vermicelli. In sweets maximum crude protein content was observed in burfi i.e 15.5 g per 100g while highest calcium content was 117.5 mg per 100g in laddoo. Gluten content was absent in all the developed products. Developed food products can be safely used as a potential alternative to expensive gluten free products available commercially. Developed products besides providing satisfaction to deprived palate of celiac patient, will also add variety and nutrition to their diet.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/75786
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood and Nutrition
dc.subjectPearl millet, rice, gluten free, nutritional composition, organoleptic evaluationen_US
dc.these.typeM.Sc
dc.titleDevelopment of Pearl millet and Rice based gluten free food productsen_US
dc.typeThesisen_US
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