1Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India
2Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat-384002, India
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144 411, India
*Corresponding author's e-mail: beenutanwar@gmail.com
Online published on 17 March, 2017.
The present study was carried out with an aim of development and standardization of gluten free cookies. In this study, the gluten-free cookies were developed from the following flours mixture: bajra flour (BF), buckwheat flour (BWF) and ragi flour (RF). Four experimental variants (gluten-free cookies) were obtained by varying the proportion of flours. The optimization of the gluten free cookies recipe was realized through sensory analysis, using the 9 point hedonic scale. Samples of cookies were subjected to the nutritional analysis viz. moisture content, ash content, crude fiber content total carbohydrate content, total fat and protein content. The blend A3with flour levels BWF 60g: RF 40g: BF100g led to the highest acceptability.
Bajra flour, Buckwheat, Finger millet, Gluten-free cookies, Nutritional quality, Sensory evaluation
