ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF GLUTEN FREE PRODUCTS FOR CELIAC DISEASE PATIENTS
| dc.contributor.advisor | P., Chawla | |
| dc.contributor.author | SHIWALI MITTAL | |
| dc.date.accessioned | 2017-06-27T09:41:07Z | |
| dc.date.available | 2017-06-27T09:41:07Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | A sample of 30 celiac patients including 20 adults and 10 children was enrolled to assess their nutritional status. Mean height of females, males and children was 157.78 cm, 160.48 cm and 95.56 cm respectively and weight was 44.17 kg, 46.58 kg and 14.13 kg respectively. Both height and weight were less than the standard height and weight of Indians. The mean intake of cereals was 114.65g, 102.13g, 75.83g and pulse intake was 54.66g, 58.36g, 65.95g by females, males and children respectively. Pulse intake in case of children was significantly higher whereas intake of all other food groups in all the three groups were significantly lower (P<0.01). Energy intake was 1268 kcal by females, 1/3rd of RDA by males (929 kcal) and ½ of RDA by children (888 kcal). Protein intake was adequate in case of females (43.26g) and children (32.68g) but less in case of males (31.50g) whereas fat intake was significantly higher (P<0.01) in all the three groups as compare to suggested intake. For celiac patients ten gluten free products substituting the wheat flour and semolina with oats, sorghum, soya flour, rice flour, urad dal and besan were developed and organoleptically evaluated using nine point hedonic rating scale. Products like dhokla was liked very much at 15% level of oats scoring 8.3 for taste and overall acceptability. Idli and pancake were highly acceptable at 20% level of oats. Idli scored 7.75 and pancake scored 7.5 for taste and overall acceptability. Biscuit and pinni were liked very much at 30% level of oats. Biscuits scored 7.78 and 7.72 for taste and overall acceptability and pinni scored 7.71 for both parameters. Cake and dalia were highly acceptable whereas matthi moderately acceptable at 35% level of oats. The taste and overall acceptability scores for cake were 7.6 and 7.9, for matthi 7.09 and 7.18 whereas dalia scored 8.0 for both parameters. Missi roti was moderately acceptable at 40% level of oats scoring 7.04 and 7.05 for taste and overall acceptability. In all the gluten free products Sorghum was acceptable at 20% level except dalia where 35% level and dhokla where 10% level was acceptable. The control and the most acceptable test sample were analysed for proximate composition. Incorporation of oats and soyabean significantly increased the protein content of gluten free products. The highest protein content was found in matthi (19.38) followed by namakpare (19.25) whereas the lowest was found in missi roti (7.88). Dalia had the highest content of ash (4.45) followed by matthi having two fold increase in ash content as compare to control. Highest fiber content was found in dalia with more than two fold increase as compare to control followed by cake (5.1) and pancake (5.0). Highest content of fat was found in pinni (33.9) followed by biscuit (33.8) whereas lowest in idli (4.2). Highest energy was found in biscuits (552 kcal) whereas lowest in dalia (351 kcal). Gluten free products can be prepared by substituting wheat with 25% oats, 20% sorghum and 25% soya flour. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810023527 | |
| dc.keywords | Key words: Substitution, Organoleptic evaluation, Proximate composition | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | ORGANOLEPTIC | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF GLUTEN FREE PRODUCTS FOR CELIAC DISEASE PATIENTS | en_US |
| dc.type | Thesis | en_US |