Organoleptic evaluation of value added gluten free biscuits
Yadav Tanuja, Mishra Sunita
Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours. In this study Glutenfreebiscuits was produced from blends of soybean, rice and corn flour at different ratio sample T1 – WF(500g ), T2 – RF:SF:CF (15:40,45), and T3– RF:SF:CF ( 20:45:35),T4- RF: SF:CF(25:50:25) and incorporated with Aniseeds, Almonds, Dates and walnuts respectively. The purpose of the study was to develop gluten-free biscuit targeting a good sensory acceptance and quality parameter. The experiment has been carried out in research laboratory of Food Science and Technology, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow. From the sensory evaluation result, it was observed that though the 100% wheat flour was not accepted by panelist. With these results sample T3– RF: SF: CF (20:45:35) had the best acceptability than other three samples.