Articles liés à Rice based functional cookies for celiacs: Studies...

Rice based functional cookies for celiacs: Studies on its formulation - Couverture souple

Prasad, Kamlesh; Prakash, Prem; K Prasad, Kaushal

 
9783843387484: Rice based functional cookies for celiacs: Studies on its formulation
Couverture souple
ISBN 10 : 3843387486 ISBN 13 : 9783843387484
Editeur : LAP LAMBERT Academic Publishing, 2010

Synopsis

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.

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Présentation de l'éditeur

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.

Biographie de l'auteur

Kamlesh Prasad, Ph. D., Associate Professor (Food Engineering and Technology), SLIET, Longowal, India; Prem Prakash, M. Tech.,SLIET, Longowal, India; Kaushal K Prasad, MD,PDC, CFN, MAMS, FICPath, Associate Professor, Division of GE Histopathology, Department of Superspeciality of Gastroenterology, PGIMER, Chandigarh, India

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2010
Langue
anglais
ISBN 10 
3843387486
ISBN 13 
9783843387484
Reliure
Broché
Nombre de pages
136
Coordonnées du fabricant
non disponible
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