Development of Gluten Free Flour & Gluten Free Cookies and their Sensory evaluation

Original Research Article

Abstract

Gluten free option was chosen with the objective to develop gluten free products and its acceptability as a new food product for celiac patients and its comparison with standardized recipes.Gluten free flour was developed by different millets, pseudo-cereals that were very good in nutrients like protein, fibre, calcium, iron and low content of calories as compare to wheat and rice. The process includes forming a mixture of different flours of millets like ragi (finger millet), rajgira (amaranth), little millet, foxtail millet, kodo millet and a pseudo-cereal quinoa in equal proportion. A popular snack cookies was chosen for product development. Gluten free cookies were made by combining developed gluten free flour and gram flour. Homemade maida cookies were made for comparison with gluten free cookies. The products were sensory evaluated by 30 panel members. A 9-point Hedonic scale was used to rate the acceptance or rejection of the snack cookies. Gluten-free cookies got highest score in all characteristics appearance (79%), taste (76%), colour (86%), texture (83%), overall acceptability (87%) except odour (76%) which was equal to maida cookies (76%). Hence, in conclusion it can be said that gluten-free cookies were acceptable and liked by panelists. With this as these are nutritionally good, so it can prove a healthy addition in diet variety for celiac patients.