Rice based functional cookies for celiacs: Studies on its formulation - Softcover

Prasad, Kamlesh; Prakash, Prem; K Prasad, Kaushal

Softcover

ISBN 10: 3843387486 ISBN 13: 9783843387484

Publisher: LAP LAMBERT Academic Publishing, 2010

Synopsis

Gluten is a protein found in all forms of wheat, rye, oats, barley and related grain hybrids. People with celiac disease when consume gluten, the absorptive villi in the small intestine are damaged and thus preventing the absorption of many important nutrients. The long-term effect of untreated celiac disease can be life threatening. Present investigation aims at development of cookies from gluten free composite flour. The effect of broken rice flour on cookies quality was studied. The compositional variations resulted in the 13 minutes baking as optimum time in a condition of 170 ± 1 degree centigrade as upper burner and 185 ± 1 degree centigrade as lower burner temperature. The textural and colour characteristics of optimized cookies resulted in the sensory acceptability as ?extremely acceptable?. The composite flour free from gluten may give a viable alternative to introduce a variety in cookies so as to increase the food choice range for the person suffering from celiac disease.

About this title

About the Author

Kamlesh Prasad, Ph. D., Associate Professor (Food Engineering and Technology), SLIET, Longowal, India; Prem Prakash, M. Tech.,SLIET, Longowal, India; Kaushal K Prasad, MD,PDC, CFN, MAMS, FICPath, Associate Professor, Division of GE Histopathology, Department of Superspeciality of Gastroenterology, PGIMER, Chandigarh, India

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2010
• Language: English
• ISBN 10: 3843387486
• ISBN 13: 9783843387484
• Binding: Paperback
• Number of pages: 136