Celiac disease is an autoimmune disease triggered in genetically susceptible individuals by ingestion of gluten from wheat, rye, barley and other closely related cereal grains. The incorporation of oats into a gluten free diet diversifies the celiac diet and also provides high fibre and vitamin B content, increased palatability and beneficial effects on cardiovascular health. The prepared products were evaluated thrice for their acceptability by a panel of 10 judges. Four samples each of vegetable poha and pancake were prepared using rice flakes and bengal gram flour for control while for the test sample rice flakes and bengal gram flour were supplemented with oats and oat flour at 20%,25% and 30% levels. The most acceptable level of supplementation for the products was 30%. Proximate analysis of the products showed an increased percentage of crude fibre, protein and fat. The fibre fractions namely NDF, ADF and lignin were higher in comparison to the control samples.
Oat supplemented products, Proximate analysis, Fibre fractions
