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.
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