Food Science Research Journal

K. D. More ¹, S. V. Ghodke ¹, D. H. Chavan ¹

Affiliations
1 Mit College of Food Technology, Rajbag Educational Complex, Loni Kalbhor, Taluka Haveli, Pune, M.S., IN
2 MIT College of Food Technology, Rajbag Educational Complex, Loni Kalbhor, Taluka Haveli, Pune, M.S., IN

Abstract

Gluten is the main structure-forming protein in wheat flour, and is responsible for the elastic characteristics of dough, and contributes to the appearance and crumb structure of many baked products. The component of gluten that causes problems for people with coeliac disease. The only effective treatment for coeliac disease is a strict adherence to a gluten-free diet throughout the patient's lifetime. This can be achieved by formulation of gluten free products. The present investigation was undertaken to prepare gluten free rice flour biscuits. Three samples were prepared with 2:1, 1:1 and 1:2 proportions of brown rice flour and white rice flour. Overall acceptability of rice flour biscuits was found in the range from 7.3 to 8.0. Acceptable gluten free biscuits can be prepared from rice flour.

Keywords

Brown Rice Flour, White Rice Flour, Biscuits, Coeliac Disease, Gluten Free

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S. V. Ghodke ¹, K. A. Mane ¹

Affiliations
1 MIT College of Food Technology, Rajbag Educational Complex, Loni Kalbhor, Taluka Haveli, Pune (M.S.), IN

Abstract

Roselle (Hibiscus sabdariffa) belongs to the family Malvaceae. The different part of roselle are the seeds, leave and calyces and these have been used for different uses. Roselle or Hibiscus sabdariffa plant is also reported to be antiseptic, aphrodisiac, astringent, demulcent, digestive, purgative and resolvent. It is used as a folk remedy in the treatment of abscesses, bilious conditions, cancer, cough, debility, dyspepsia, fever, hangover, heart ailments, hypertension, neurosis, scurvy and strangury. The fresh calyces consist of saponins, tannins, cyanogenic glycoside and other phytocochemical such as protocatechuric acid. It also contains antioxidants including flavonoids, gossypetine, hibiscetine and sadderetine. Some of the anthocyanins of roselle identified by chromatographic process include delphinidin-3-sambubioside, cyaniding-3-sambubioside and delphinidin-3-glucose. The aqueous extract and the colouring matter of the calyces are lethal to Mycobacterium tuberculosis. Fresh calyces are rich in pectin and citric acid. Aonla is known for its nutritional qualities being rich in vitamin C and tannins. Guava is a seasonal fruit and is high in pectin and vitamin A.So present investigationis undertaken to prepare jam using fresh roselle (Hibiscus sabdariffa) calyces, aonla and guava.Three samples of jam are prepared. One is prepared by using only roselle pulp. Other two are prepared by replacingroselle pulp withaonla and guava each at 50%. Overall acceptability of these sample ranges from 7.2 to 7.55.

Keywords

Roselle, Hibiscus sabdariffa, Jam, Aonla, Guava.

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