Rice Based Functional Cookies For Celiacs

Rice Based Functional Cookies For Celiacs

by Kamlesh Prasad, Prem Prakash, Kaushal K. Prasad
     
 

ISBN-10: 3843387486

ISBN-13: 9783843387484

Pub. Date: 12/24/2010

Publisher: OmniScriptum GmbH & Co. KG

Gluten is a protein found in all forms of wheat, rye, oats, barley and related grain hybrids. People with celiac disease when consume gluten, the absorptive villi in the small intestine are damaged and thus preventing the absorption of many important nutrients. The long-term effect of untreated celiac disease can be life threatening. Present investigation aims at

Overview

Gluten is a protein found in all forms of wheat, rye, oats, barley and related grain hybrids. People with celiac disease when consume gluten, the absorptive villi in the small intestine are damaged and thus preventing the absorption of many important nutrients. The long-term effect of untreated celiac disease can be life threatening. Present investigation aims at development of cookies from gluten free composite flour. The effect of broken rice flour on cookies quality was studied. The compositional variations resulted in the 13 minutes baking as optimum time in a condition of 170 ± 1 degree centigrade as upper burner and 185 ± 1 degree centigrade as lower burner temperature. The textural and colour characteristics of optimized cookies resulted in the sensory acceptability as "extremely acceptable". The composite flour free from gluten may give a viable alternative to introduce a variety in cookies so as to increase the food choice range for the person suffering from celiac disease.

Product Details

ISBN-13:
9783843387484
Publisher:
OmniScriptum GmbH & Co. KG
Publication date:
12/24/2010
Pages:
136
Product dimensions:
6.00(w) x 9.00(h) x 0.32(d)

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