Development and quality assessment of gluten free muffins from black rice (Oryza sativa L.) flour and coconut (Cocos nucifera L.) flour

Abstract

Today’s consumers are more conscious of their diet and many prefer eating healthy food. This study was carried out to use blends of black rice flour, coconut flour and cocoa powder for production of gluten free muffins suitable for patients with celiac disease. The gluten-free were prepared from black rice flour, coconut flour and cocoapowder at different levels of concentration (T0, T1, T2& T3). The concentration of black rice flour, coconut flour and cocoa powder in experimental samples were T1 [BRF:CF:CP (80:15:5)], T2 [BRF:CF:CP (75:20:5)] and for T3[BRF:CF:CP (70:20:5)]. While control sample were prepared from 100% black rice flour. The data collected on different aspects were tabulated & analysed statistically using the methods of analysis of variance & critical differences. Physico -chemical analysis (carbohydrate, protein, fat, ash, total solids), other constituents like antioxidant, crude fiber was done for estimating its nutritional content and for sensory evaluation (flavour and taste, body and texture, colour and appearance & overall acceptability) were judged by the panel on 9-point hedonic scale. Overall acceptability score for treatment T0, T1, T2& T3were 8.34, 7.40, 7.71 & 8.71 respectively. The cost of production of final product for treatment T0, T1,T2& T3were 13.66, 16.79, 17.14 &17.47 INR / 100g respectively.The muffins prepared from treatment T3[BRF:CF:CP (70:20:5)] was found to be the best among all. Therefore, the acceptability of the product assessed by sensory evaluation can be assessed as T3>T0>T2>T1.