Development of maize and rice based gluten free food products

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dc.contributor.advisorKawatra, Asha
dc.contributor.authorKataria, Ridhi
dc.date.accessioned2016-10-05T09:35:53Z
dc.date.available2016-10-05T09:35:53Z
dc.date.issued2014
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/79943
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFoods and Nutrition
dc.subjectBiological phenomena, Economic systems, Participation, Research methods, Marketing, Area, Self help, Imports, Manpower, Wellsen_US
dc.these.typeM.Sc
dc.titleDevelopment of maize and rice based gluten free food productsen_US
dc.typeThesisen_US
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