Nutrient Content and Functional Properties of Gluten Free Biscuit Enriched with Carrot Powder

Abstract

The main purpose of the study was to understand the functional properties and nutrient content of the gluten free biscuit enriched with carrot powder. The ingredients namely, ragi, chickpea, sorghum, corn, brown rice, carrot, pumpkin seed were used for development of the gluten free biscuit enriched with carrot powder. Three variations coded as V1, V2 and V3 were developed using different proportions of the ingredients, along with this a standard was also prepared for comparison. Among the three variations (V3) was finally selected after understanding its sensory quality and consumer acceptability. The composition of variation V3 was (40 g gluten free flour + 5 g pumpkin seed + 10 g carrot powder + 15 ml sunflower refined oil + 15 g palm sugar). The nutrient content and functional properties were analyzed using standard procedures. It is understood that the nutrient content and functional properties of variation (V3) like moisture, bulk density, water absorption index and swelling power were considerably higher than the standard. Thus, from the results of the present study it is concluded that the gluten free biscuit enriched with carrot powder has the high nutrients and best functional properties. Addition of carrot powder has enriched the beta-carotene level of the biscuit and hence this product is best for children with gluten sensitivity.