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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 963-974
DOI: https://doi.org/10.20546/ijcmas.2017.608.118


Standardization of Gluten Free Chickpea Flour Based Cake Mix by Using Response Surface Methodology
Thirukkumar Subramani*, Hemalatha Ganapathy and Senthamaraiselvi Lakshmanan
Department of Food Science and Nutrition, Home Science College and Research Institute, Madurai – 625104, Tamil Nadu, India
*Corresponding author
Abstract:

Gluten free food products are important dietary supplements for persons suffering from celiac disease. Although cakes are high calorie foods, they are low in protein. Hence it was envisaged to develop high protein gluten free cake suitable for celiac patients and also for the general population as a good source of protein. The objective of this study was to develop gluten free cake mix using dehulled chickpea flour (50 to 80 g/100g), barnyard millet flour (0 to 30 g/100g) and corn flour (20 to 30 g/100g) by response surface methodology. Regression equations describing the effect of each variable on the response were obtained. The results showed that the cake weight, specific volume, cake density, overall acceptability score, protein and fiber content varied from 234.04 - 238.12 g, 1.582 - 1.882 cm3/g, 0.555 - 0.642 g/cm3,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour based on the evaluation of physical, sensory evaluation and nutritional characteristics.


Keywords: Celiac disease, Chickpea flour, Cake mix, Response Surface Methodology (RSM).
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How to cite this article:

Thirukkumar Subramani, Hemalatha Ganapathy and Senthamaraiselvi Lakshmanan. 2017. Standardization of Gluten Free Chickpea Flour Based Cake Mix by Using Response Surface MethodologyInt.J.Curr.Microbiol.App.Sci. 6(8): 963-974. doi: https://doi.org/10.20546/ijcmas.2017.608.118