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Akansha,
- Nutritional, Phytochemical and Functional Property Evaluation of Composite Flour-Useful in Gluten Free Food Products
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1 Department of Food Science and Nutrition, Banasthali Vidyapith, Rajasthan, IN
1 Department of Food Science and Nutrition, Banasthali Vidyapith, Rajasthan, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 7 (2019), Pagination: 3471-3474Abstract
Celiac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to investigate proximate, phytochemical and antioxidant analysis of gluten-free composite flour. The proximate analysis of composite flour showed moisture: 11.1g/100g, ash: 2.7g/100g, fat: 0.9g/100g, fiber: 4.9g/100g, protein: 19.8g/100g, carbohydrate: 60.6g/100g, vitamin C: 4.5mg/100g, calcium: 120mg/100g iron: 12mg/100g, phosphorus: 283.4mg/100g and zinc: 7.8 mg/100g. Gluten content has been found 0.2g/100g and will be useful for celiac patients. It also contains some phytochemicals such as flavonoids, saponin, tannin, glycosides and steroids. Some functional properties are assessed namely water absorption capacity (WAC), oil absorption capacity (OAC), emulsion capacity (EC), foaming capacity (FC) and gelation capacity (GC). Therefore, it can be beneficial for celiac disease, anemia, diabetes, cancer and osteoporosis condition along with being nutritionally adequate. Development of food products incorporated with composite flour as a functional food can improve health and prevent various diseases and disorders.Keywords
Composite Flour, Chemical Composition, Gluten-Free, Celiac Disease, Functional Food.
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