Paper Title
A STUDY ON DEVELOPMENT ON SWEET POTATO BASED GLUTEN FREE COOKIES AND ITS SENSORY ANALYSES
Article Identifiers
Authors
DEBASREE GHOSH , INA MUKHERJEE , SHALINI ROY
Keywords
Cookies, sweet potato, gluten free products, celiac disease, fortification, shelf life, sensory parameters.
Abstract
Sweet potato is among the world’s most important and under-exploited crop. It is commonly referred to as subsistence, food security or famine relief crop; its uses have diversified considerably in the developing countries. This article emphasizes principle and method of nutritional cookies production, its extended shelf life, physicochemical parameters and also rheological analyses. Sensory evaluation explains that gluten free treatment with 1:1 ratio of sweet potato to pulses were acceptable from the consumer’s point of view. The aim of the present work is to replace wheat flour in cookies with rice flour and sweet potato for pasting in order to develop gluten-free cookies targeting a good sensory acceptance and quality parameters.
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How To Cite (APA)
DEBASREE GHOSH, INA MUKHERJEE, & SHALINI ROY (May-2022). A STUDY ON DEVELOPMENT ON SWEET POTATO BASED GLUTEN FREE COOKIES AND ITS SENSORY ANALYSES. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 7(5), 269-273. https://ijnrd.org/papers/IJNRD2205028.pdf
Issue
Volume 7 Issue 5, May-2022
Pages : 269-273
Other Publication Details
Paper Reg. ID: IJNRD_181305
Published Paper Id: IJNRD2205028
Downloads: 000121992
Research Area: Biological Science
Country: KOLKATA, WEST BENGAL, India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2205028.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2205028
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Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)
ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016
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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition
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