Abstract

S. Gayathri, Lally Hanna Luke* and Deepa C. Philip

ABSTRACT

Celiac disease, also known as gluten sensitive enteropathy, is a lifelong disorder in which gluten causes intestinal damage and nutrient loss. As a result, the goal of this study was to produce, standardise, and evaluate gluten-free cookies made with buckwheat flour and quinoa flour, both of which are gluten-free. Between buckwheat flour and quinoa flour, the following ratio of 3:4 (i.e., 75:100g) was utilised to make the cookies. After that, the cookies were evaluated for nutritional, physical, sensory, textural, storage, microbiological safety, and cost indices. The nutritional analysis of 45g of prepared cookies revealed 395.57 kcal of energy, 6.02g of protein, 8.21g of fat, 74.40g of carbohydrate, 1.28g of crude fibre, and 0g of gluten per 100g of cookies. The sensory evaluation was carried out using a composite score technique, with appearance, colour, texture, taste, and flavour being the factors examined. On day 1, the microbiological content of cookies was 600 CFU/g total plate count and 30 CFU/g yeast and mould, however on day 14, it was 9900 CFU/g total plate count and 130CFU/g yeast and mould. The evaluated cookies were commercialised to the public, and the cookies were well received.