Organoleptic and Nutritional Evaluation of Selected Gluten free Products for Celiac Patients

Gluten free products were developed for celiac patients substituting the wheat four and semolina with oats, sorghum, soya flour, rice flour, urad dal and besan and were organoleptically evaluated. Data revealed that pancake was highly acceptable at 20 per cent level of oats, scoring 7.5 for taste and overall acceptability. Dalia was highly acceptable at 35 per cent level of oats and sorghum scoring 8.0 for both taste and overall acceptability. Missi roti was moderately acceptable at 40 per cent level of oats scoring 7.04 and 7.05 for taste and overall acceptability. In pancake and missi roti sorghum was acceptable at 20 per cent level. The control and the most acceptable test sample were analysed for proximate composition. The highest moisture and ash content was found in dalia 5.7% per cent and 4.45 % respectively followed by missi roti (4.0 %, 1.8 %) and pancake (2.7 %, 0.99 %). Protein, fibre and energy content was highest in dalia 15.31 %, 6.65 % and 512 kcal respectively followed by pancake (15.02 %, 5.0 % and 442 kcal) and missi roti (7.88 %, 2.9 % and 404 kcal). Highest fat content was found in pancake (15.8 %) followed by missi roti (7.6 %) and dalia (4.5 %).