Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Preparation and nutritional quality evaluation of gluten-free cookies
Submitted20-01-2015|
Accepted03-08-2017|
First Online 03-08-2017|
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.
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