The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.
The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 ? Distilled glycerol monostearate ? Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.
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