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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2019, VOL. 5 ISSUE 2, PART E

Standardization and formulation of gluten free biscuit using rice as base ingredient suitable for celiac disease

Author(s): Mousumi Gogoi and Dr. Mridula Saikia Barooah
Abstract:
The present investigation was undertaken with an aim to standardize and formulate rice based biscuit suitable for celiac patient. All grains were processed into flours by using traditional household method. Standardization of rice based biscuit was done with various trials. First trial was done by preparing biscuit with 100 per cent waxy rice with binding agent gum and egg separately but biscuits were found very compact and hard in texture. Second trial was done by preparing biscuit by using 100 per cent non- waxy rice guar gum and egg served as binding agent in two different trials but biscuits were not found acceptable in texture. Another trial was done and biscuit was prepared by using 50 per cent non- waxy rice and 50 per cent waxy rice using 5 per cent gum and egg as binding agent separately. Both the variations were found to be acceptable in every aspects but biscuit prepared by using egg was selected for further study because egg is more nutritious and also act as both binding and emulsifying agent. Moreover, egg is also easily available in local markets. The standardized products were evaluated for their acceptability through sensory evaluation by a set of 10 trained and semi-trained panels. All six rice based standardized products were found acceptable but out of all, C2 exhibits highest scores for all sensory attributes. Therefore, biscuit was formulated from flour mix prepared by mixing two varieties of rice flours, buckwheat flour, soya flour at different ratio. For preparing of gluten free biscuit the flour mix was prepared in four different ratios 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10 respectively and were used to prepare 100gm flour mix for biscuit.
Pages: 277-281  |  58 Views  5 Downloads
How to cite this article:
Mousumi Gogoi and Dr. Mridula Saikia Barooah. Standardization and formulation of gluten free biscuit using rice as base ingredient suitable for celiac disease. International Journal of Home Science. 2019; 5(2): 277-281.
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