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Consumer Acceptability and Nutritional Evaluation of Four Variants of Gluten Free Cookies Developed Using Underutilized Cereals

Varsha Rani, Sangeeta C. Sindhu, Jandu, R. Sonia and M. Bishnoi
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
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(Received : May 9, 2020; Accepted : July 14, 2020)


A lifelong restriction of gluten containing foods in diet has been the only cure for celiac patients. Four variants of gluten free (GF) cookies i. e. chocolate chip walnut cookies, coconut cookies, almond apple jam cookies and raisin cookies were developed using sorghum, soybean, amaranth and buckwheat flour. Consumer acceptability of GF cookies was studied among either celiac or gluten sensitive patients using a 9-point hedonic scale. Cookies were analyzed for proximate composition, minerals and cost. Chocolate chips- walnut cookies were liked the most by the consumers in terms of sensory characteristics. Almond apple jam cookies had significantly higher (P<0.05) amounts of fat, ash, iron, zinc and calcium than the other variants, whereas the protein content was observed highest in chocolate chip walnut cookies. The cost of four variants of GF cookies ranged within Rs. 250 to 300 per kilogram which was not much deviated from the gluten containing standard cookies. Celiac patients may feel privileged to have such low cost, protein rich, micronutrient rich variants of cookies.
Key words : : Consumer acceptability, nutritional evaluation, gluten-free cookies, underutilized cereals