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Rice based functional cookies for celiacs


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

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.

Product Specifications
SKU :COC47294
AuthorKamlesh Prasad,Prem Prakash and Kaushal K Prasad
Number of Pages136
Publishing Year2010-12-24T00:00:00.000
Edition1 st
Book TypeProduction engineering
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-04-08 00:00:00
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