ANKITA AMBASTA, RENU SHRESTHA* AND UPASANA SARMA
Department of Dietetics and Applied Nutrition, Amity Medical School, Amity University, Gurugram-122 413
(Haryana), India, Haryana
*(e-mail: email@example.com; Mobile: 88262 41599)
(Received: February 5, 2023; Accepted: March 14, 2023)
This gluten-sensitive population with HLA-DQ2/8 genotype has immunological reaction to the gluten protein present in wheat, rye or triticale posing symptomatic damage to the villies of small intestine. The present study was carried out with the objective of production of gluten free cookies by substituting wheat flour with sunflower seed flour and brown rice flour along with peanut butter and jaggery. The produced cookies were evaluated for chemical and sensory characteristics. The results indicated that cookies made through brown rice flour and sunflower seed flour can be consumed safely by celiac patient. The cookies made from 30% sunflower seed flour and 35% brown rice flour had non- significant difference with the control cookies. The total plate count method and sensory characteristics showed that the developed cookies can be stored for 30 days successfully without significant deterioration in organoleptic characteristics. The cookies containing brown rice flour and sunflower seeds flour were considered best for providing sufficient amount of nutrition to children as well as to adults for celiac disease.
Key words : Brown rice flour, sunflower seeds flour, nutritional analysis, sensory characteristics, composite flour