Kamaljit KaurGurwinder Singh2022-02-042022-02-042021Gurwinder Singh (2021). Formulation and evaluation of gluten free cake premix (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810181689The objective of the present work was to formulate and evaluate the gluten free cake premix. Four blends were developed in which 40 % buckwheat flour, 20% chickpea flour were at constant levels, 10 to 30 % rice flour and 10 to 40 % plantain flour were taken. Blends were analysed for physico chemical, functional properties, bioactive components and antioxidant activities of blends. Cake premixes (T1, T2, T3 and T4) were prepared by adding sugar: baking powder: baking soda: corn starch: GMS in ratio of 60: 5: 2.5: 1: 2 in all the four blends. T3 premix was selected on the basis of evaluated parameters. The premix T3 contained 12.24% protein, 1.21% fat, 5.07% fiber and 69.45% carbohydrates whereas baked cake from premix T3 contributed about 5.02% protein, 27.70% fat and 30.92% carbohydrates. Textural attributes of cake from premix were comparable to nongluten cakes available in market. Premix T3 was stored in aluminium laminates under ambient conditions for 4 months. Cake premix remained acceptable in terms of quality (moisture content, water activity, free fatty acid, peroxide value, total plate count and overall acceptability) with progression of storage period. The moisture content decreased from 9.52% to 6.72%. Free fatty acid ranged between 0.091% to 0.117%. Till 120 days peroxide value was increased upto 0.48 meq O2/kg. The economics of premix revealed that price of cake premix is not only lower but also nutritionally rich as compared to premixes available in market. Hence, the developed premix will provide various nutritional and economic benefits to target consumers.EnglishThesis