Development of maize and rice based gluten free food products
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Date
2014
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CCSHAU
Abstract
The present study was carried out to develop gluten free food from various combinations of
maize and rice with supplementation of sesame seeds/soybean/amaranthus leaves/amaranthus grains.
Products developed included breakfast foods (dalia, parantha, upma, idli), main meal foods (chapati,
poori, khichri, pulao), snacks (matar, matthi, cutlets, pasta, vermicelli, dhokla), sweets (halwa,
shakarpara, laddoo), biscuits (nankhatai, til biscuits, coconut biscuit). Acceptability scores of most of
the products were in the category of ‘liked moderately’. All the developed products were found to be
organoleptically acceptable by panel of judges. Nutritional analysis indicated that range of crude
protein, ash, crude fat, crude fiber, calcium, iron and zinc in the food products developed from maize
and rice ranged from 3.67 g-18.6 g, 0.67-4.77 g, 0.47-18.6 g, 0.26-4.50 g, 11.6-1136.3 mg, 2.26-15.5
mg and 2.94-6.99 mg/100g, respectively. Among breakfast foods, dalia contained maximum amount of
protein and calcium. Maximum calcium content in main meal foods was analyzed in 120.56 mg/100g
in khichri and iron content (5.3 mg per 100g) was maximum in pulao. Significant differences were
observed in calcium content of snacks, ranging from 54.40 in dhokla to 82.33 mg per 100g of
vermicelli. In sweets maximum crude protein content was observed in ladoo i.e 14.2 g per 100g while
highest calcium content was 126.4 mg per 100g in laddoo. Content of protein, iron, and calcium was
significantly higher in all the maize and rice based developed products as compared to their respective
control. 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, can also add
variety and nutrition to their diet.
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Keywords
Biological phenomena, Economic systems, Participation, Research methods, Marketing, Area, Self help, Imports, Manpower, Wells