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Rice based functional cookies for celiacs



Год выпуска: 2010
Автор: Kamlesh Prasad,Prem Prakash and Kaushal K Prasad
Издательство: LAP Lambert Academic Publishing
Страниц: 136
ISBN: 9783843387484
Описание
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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Екатерина, 28.06
Я защитила диплом на 5)))))))!!!!!!!Ура!!!!!!Спасибо Вам за помощь, приятно было с Вами работать.)