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

INNOVATIVE MULTIDIMENSIONAL STUDIES ON THE PRODUCTION OF GLUTEN FREE CAKES AND COOKIES FROM GRAINS AND PULSES-A BUDGET FRIENDLY PROCESS
Author(s):
Debasree Ghosh, INA MUKHERJEE , JAYATI PAL CHATTOPADHYAY
Keywords:
Gluten, lentil, black gram, pulse, rice flour, cookies
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 consumers point of view.
Article Details
Unique Paper ID: 155250 Publication Volume & Issue: Volume 9, Issue 1 Page(s): 298 - 302
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