Celiac disease is a lifelong intolerance to the gluten present in wheat, barley and rye, but the gluten free products available in the market are much expensive and are not available easily. So, there is need to develop the gluten free products at household level which fulfill the nutritional requirement and to increase the availability and make the vast choice of the gluten free products for the celiac disease patients. The main objective of the study was to develop the gluten free products at household level and to assess the acceptability evaluation of developed recipes. In present work the wheat flour was replaced with the chestnut flour, rice flour and the combination of both the flour to develop gluten free products for celiac disease patients as these flours do not contain gluten. The products made was easily cooked at household level and highly nutritious and was good in taste as well as it can be easily adopted in their daily life as a staple diet. The products also fulfill the nutritional requirement of an individual.
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