UTILIZATION OF GLUTEN-FREE COMPOSITE FLOUR NUTRITIONAL, PHYTO-CHEMICAL AND FUNCTIONAL PROPERTIES EVALUATIONAbstract
Celiac disease an antibody-mediated enteropathy which is a lifelong condition where there is intolerance towards gluten. The only treatment till now is the gluten-free diet. The aim of this study was to investigate proximate, phytochemical and functional property analysis of gluten-free composite flour. The proximate analysis of composite flour for the most acceptable sample showed moisture (10.97±0.0), ash (3.35±0.2), fat (4.03±0.1), fiber (4.88±0.2) and protein (18.01±0.5), carbohydrate (61.72±0.4), respectively. Micronutrients like calcium (248.6±1.9), iron (5.03±0.9) and phosphorus (359.6±0.2), respectively, were also present in composite flour. Gluten content had been found 0.02 g/100g. This is the negligible amount that is allowable for celiac patients. The composite flour also contains several phytochemicals such as flavonoids, saponin, tannin, glycosides, alkaloids, and steroids. Some functional properties were assessed, namely water absorption capacity (WAC), oil absorption capacity (OAC), emulsion capacity (EC), foaming capacity (FC) and gelation capacity (GC). So this composite flour is useful for celiac patients and being nutritionally sufficient, conditions like anemia, diabetes and osteoporosis can also be prevented. Composite flour can be utilized as a functional food and used in the development of food products which can be helpful in the development and promotion of health.
Srishti Agarwal and Ekta Singh Chauhan *
Department of Food Science and Home Science, Banasthali Vidyapith, Rajasthan, India.
30 December 2020
14 March 2021
26 May 2021
01 November 2021