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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 9, Issue:7, July, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2020.9(7): 1037-1044
DOI: https://doi.org/10.20546/ijcmas.2020.907.121


Standardization, Formulation and Evaluation of Food Products Developed from Gluten Free Flour Mix
Latika Yadav1* and Anchal Yadav2
1Department of Food and Nutrition, Faculty of Home Science, Bindheswari P.G. College, Akbarpur, U.P., India
2Department of Food and Nutrition, Faculty of Home Science,
Bindheswari P.G. College, Akbarpur, U.P., India
*Corresponding author
Abstract:

The present study was carried out with an aim of the standardization, formulation and evaluation of Gluten free flour mix food products for celiac disease/ gluten intolerance patients. Gluten free flour mix was developed from the ragi, amaranth, buckwheat and fava bean flour. Gluten free flour mix recipes were standardized and formulated viz. poori, mathri, handmade sewai, litti and cake. These products were compared with the control and evaluated for sensory and nutritional evaluation. Overall acceptability of all products prepared from Gluten Free Flour Mix was more than compared to control. Calcium, Iron, Fiber and Protein content was significantly higher in gluten free flour mix compared to control.


Keywords: Gluten free flour mix, Standardization, Formulation, Sensory

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How to cite this article:

Latika Yadav and Anchal Yadav. 2020. Standardization, Formulation and Evaluation of Food Products Developed from Gluten Free Flour Mix.Int.J.Curr.Microbiol.App.Sci. 9(7): 1037-1044. doi: https://doi.org/10.20546/ijcmas.2020.907.121
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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