International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:10, October, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(10): 267-276

Development and Sensory Evaluation of Quinoa Based Sweet and Salt cookies
Kale Bala Nirmala* and Mukul Sinha
Department of Food and Nutrition, College Of Community Science, Dr. Rajedra Prasad Central Agricultural University, Pusa, Bihar, India
*Corresponding author

Gluten, a visco elastic protein present in the wheat causes damage to the small intestine and as a result the microvilli of the small intestine gets atrophed. This situation leads to abdominal discomfort and malaborption of many vital vitamins. This condition is called as Gluten Sensitivity or Celiac Disease, following a gluten free diet is most suitable treatment. Gluten free cereals can be used in diet, but they can’t replace wheat in bakery products. The present study was conducted to develop gluten free cookies with quinoa, a nutrient dense pseudocereal. Three different types of cookies using two different types of quinoa flour were prepared. Sensory evaluation and nutritive value of the cookies revealed that Quinoa cookies have excellent sensory attributes and also they are high in nutritive value. Among all cookies made corn flake cookies (C1) cookies are much more appreciated than cinnamon cookies (C2) and salt cookies (C3).

Keywords: Wheat, barley, lipids, calcium, iron, folate

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How to cite this article:

Kale Bala Nirmala and Mukul Sinha. 2021. Development and Sensory Evaluation of Quinoa Based Sweet and Salt cookies.Int.J.Curr.Microbiol.App.Sci. 10(10): 267-276. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.