Preparation and nutritional quality evaluation of gluten-free cookies

DOI: 10.18805/ajdfr.v36i01.7461    | Article Id: DR-963 | Page : 63-66
Citation :- Preparation and nutritional quality evaluation of gluten-free cookies .Asian Journal of Dairy and Food Research.2017.(36):63-66

Beenu Tanwar*1,2 and  Meenakshi Dhillon1

Address :

Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144 411, India.

Submitted Date : 20-01-2015
Accepted Date : 3-08-2017


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.


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