2 research outputs found
Not Available
Not AvailableThe aim of the study was to develop gluten free
eggless cake using gluten free composite flour made of
finger millet, sprouted soy and amaranth, for patients with
celiac disease. Gluten free eggless cake prepared (T2),
were analyzed for physical, textural, rheological and
nutritional properties and compared with control cake
(C) made using refined wheat flour and eggs and eggless
composite flour cake made using whole wheat flour, malted
finger millet, sprouted soy flour and amaranth (T1). There
was no significant difference between T2 and C batter in
terms of textural properties, flow behaviour index and
consistency index. T2 had higher volume (454.4 cm3) as
compared to T1 (437.1 cm3) cake. No significant differences
in textural analysis were observed between cakes in
terms of springiness, resilience and cohesiveness. The
nutritional quality of T2 cake was significantly (p \ 0.05)
higher in case of phosphorous (224.0 mg / 100 g) and iron
content (7.39 mg / 100 g). Therefore, gluten free eggless
cake of high nutritional composition with good quality
characteristics is a good substitute for refined flour egg and
composite flour eggless cake. Higher mineral content due
to germinated ingredients also made it a nutritious and
palatable naturally gluten free food option for the people
with celiac disease.Not Availabl
Not Available
Not AvailableThe aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.Not Availabl