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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

2020, VOL. 6 ISSUE 2, PART F

Development of gluten-free slice cake

Author(s): Pallavi P Pandit, Komal H Morye and Subhashini R Maharana
Abstract:
Functional food science has gained momentum recently in response to the changing lifestyle and health status of developed countries. Pseudo cereal grains are becoming current trend in human diet as a gluten-free substitute, with excellent nutritional and nutraceutical value. Although, gluten is safe for most of the people, those with Celiac Disease or Gluten Intolerance should strictly avoid it. Since, Indian diet mainly consists of high gluten content, it is necessary to develop a gluten-free product. Buckwheat flour and ginger powder were used to prepare Slice cake. The cake was analyzed for its nutritional, microbial and sensory properties. Shelf-life studies were also carried out and a suitable packaging material was also identified.
Pages: 291-294  |  47 Views  3 Downloads
How to cite this article:
Pallavi P Pandit, Komal H Morye, Subhashini R Maharana. Development of gluten-free slice cake. Int J Home Sci 2020;6(2):291-294.
International Journal of Home Science