Development and nutritional evaluation of multigrain gluten free cookies and pasta products

Radhika Radhika,Sumaira Jan,Amreen Virk,Krishan Kumar,Priyanka Thakur,Qurat Ul Eain Hyder Rizvi,Divya Chauhan,Manpreet Kaur

doi:10.12944/crnfsj.7.3.23

Radhika Radhika, Sumaira Jan + Show 6 more

Open Access

https://doi.org/10.12944/crnfsj.7.3.23

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Abstract

Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.

Highlights

Celiac disease is considered as chronic gut disorder that can happen in genetically predisposed people where the consumption of gluten in diet can damage the lining of the small intestine
It has been observed that incorporation of nutritious gluten free ingredients in these products increased the contents of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents
All formulations were desirable as per results of sensory evaluation except for formulation containing higher proportion of pearl millet and considered moderately desirable as per 9-point hedonic rating scale. All these nutrients are potentially deficient in gluten free products available in market which mainly consist of starch and other synthetic additives

Summary

Introduction

Celiac disease is considered as chronic gut disorder that can happen in genetically predisposed people where the consumption of gluten in diet can damage the lining of the small intestine. It is encouraged by a protein known as “gluten” existing in cereals such as wheat, barley, rye etc. It disturbs approximately one per cent of persons in the world and dependence on gluten-free diet throughout life is the single available treatment.[1]. The only available harmless and effective management for this disease is to ingest gluten-free foods throughout the entire life.[4]

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