Vol. 6, Issue 5 (2018)
Development and quality evaluation of gluten free pastry
Author(s): Pranali Nikam, Pradip Dalvi and A. V. Thorat
Abstract: This study aimed to develop a process for the development of gluten free pastry from Oat flour, Ragi flour and banana flour. The three different flours were used in different ratio for preparation of gluten free pastry. The prepared gluten free pastry was analyzed for its different physicochemical as well as sensory qualities by adopting 9 point Hedonic scale. Among different ratios used for prepared pastry, the ratio of 50:30:20 (Oat flour: Ragi flour: banana flour) reached the highest sensory scores for overall acceptability.
Pages: 3367-3370 | 517 Views 139 Downloads
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How to cite this article:
Pranali Nikam, Pradip Dalvi, A. V. Thorat. Development and quality evaluation of gluten free pastry. Int J Chem Stud 2018;6(5):3367-3370.
