Navjot KaurSukhmandeep Kaur2017-05-292017-05-292016http://krishikosh.egranth.ac.in/handle/1/5810012886The present study was based on the development and organoleptic evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour. Five quinoa based gluten free bakery products were prepared by supplementing quinoa flour at 5, 10 and 15 percent with rice and oats flour. The developed products along with their control samples were organoleptically evaluated using eight-point hedonic rating scale and were also nutritionally analyzed by using standard methods. Quinoa based gluten free bakery products namely cookies, cakes, muffins, pies and tarts were found to be highly acceptable at 10 percent level of supplementation of quinoa flour with rice and oats flour having overall acceptability scores of 7.46, 7.54, 7.32, 7.78 and 7.56 respectively. The developed products were found to have increased nutrient content in terms of protein and fibre. The highest protein content was found in muffins i.e. 8.4 percent and fibre in pies i.e. 1 percent. The calcium, iron, magnesium and zinc content of developed products ranged from 13.5-34.84 mg, 1.34-1.73 mg, 12.22-33.41 mg and 0.13-0.54 mg. The amino acid content of developed products i.e. tryptophan, methionine and lysine was also found in the range of 52.75-100.23 mg, 79.13-209.93 mg and 96.71-435.88 mg per 100 g protein. The incorporation of quinoa flour in developed products also resulted in increase in anti-nutritional factors i.e. phytin phosphorus and total saponins. Awareness was created regarding quinoa based gluten free bakery products through lectures, individual consultation and booklets. These products can thus prove as a boon for celiac patients.ennullThesis