MS DIKSHA BISHT,DR SARITA SRIVASTAVA,DR S K SHARMA
申请号：
IN201711007889
公开号：
IN201711007889A
申请日:
2017.03.07
申请国别(地区):
IN
年份:
2018
代理人:
摘要：
A process to make Pant Gluten Free Muffins has been developed with the objective to add variety to the gluten free diet of celiac disease patients for their proper treatment which require adherence to strict gluten free diet. Hundred per cent foxtail millet flour which does not contain gluten was taken as basic ingredient for muffins. The influence of various process parameters such as sugar concentration, amount of milk, and fat content on quality characteristics of muffins like in vitro protein digestibility, crude protein, moisture, color, taste, texture and overall acceptability, was investigated by conducting various experimental runs designed by using RSM (Response Surface Methodology). The optimized doses with respect of sugar, milk and fat content were determined. Optimized muffins are superior in nutritional quality and have low fat, high fiber and high mineral content as compared to gluten free muffins reported in literature. The muffins are also found acceptable on textural parameters viz., hardness, springiness, cohesiveness, chewiness & resilience and physical parameters viz., average weight, diameter, volume & specific volume.
