Gluten free snacks for celiac patients: Sensory and nutritional evaluation

The present research work was planned to develop the gluten free products for celiac patients. Three different types of products i.e. biscuits, cake and namakpare were prepared by substituting the wheat and semolina (control) with oats (20–35%), sorghum (20–25%), rice (20–25%), corn (5%) and soya flour (20–25%) (experimental) with different combinations. The developed products were tested organoleptically on a nine point hedonic scale for five different parameters as colour, taste, texture, flavour and overall acceptability. Further, developed products were passed through the nutrition analysis in terms of proximate composition as moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content. The results showed that gluten free products like cake, biscuits and namakpare were acceptable at 35%, 30% and 25% level of oats, respectively. Similarly, sorghum was acceptable at 20% level in all the three products. Incorporation of oats increased the sensory and nutritive value as compared to control (wheat and semolina) samples. Moreover, preparation of these products at home is easy to make and safe to consume with low cost to high benefit ratio.