Author Login IJIRT Partner Network (IPN) Login

INNOVATIVE MULTIDIMENSIONAL STUDIES ON THE PRODUCTION OF GLUTEN FREE CAKES AND COOKIES FROM GRAINS AND PULSES-A BUDGET FRIENDLY PROCESS

  • Unique Paper ID: 155250
  • Volume: 9
  • Issue: 1
  • PageNo: 298-302
  • Abstract:
  • In this manuscript, production of gluten free cakes and cookies from natural resources, focuses on the trial and error methods for mixing different ratios of pulses with grains like Ragi, Bazra and also rice flour for firm consistency and nutritional benefits. This chapter emphasizes principle and method of nutritional cookies production, its extended shelf life, physicochemical parameters and also rheological analyses. Sensory evaluation explains that gluten free treatments were acceptable from the consumerÂ’s point of view.
Download article email to a friend

Cite This Article

  • ISSN: 2349-6002
  • Volume: 9
  • Issue: 1
  • PageNo: 298-302

INNOVATIVE MULTIDIMENSIONAL STUDIES ON THE PRODUCTION OF GLUTEN FREE CAKES AND COOKIES FROM GRAINS AND PULSES-A BUDGET FRIENDLY PROCESS

Related Articles

Impact Factor
8.01 (Year 2024)
UGC Approved
Journal no 47859

Join Our IPN

IJIRT Partner Network

Submit your research paper and those of your network (friends, colleagues, or peers) through your IPN account, and receive 800 INR for each paper that gets published.

Join Now

Latest Publication

Archive

View More

Recent Conferences

NCSEM 2024

National Conference on Sustainable Engineering and Management - 2024 Last Date: 15th March 2024

Submit inquiry