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4th International Conference and Exhibition on Nutrition

Chicago, USA

Ajay Singh

Ajay Singh

Sant Longowal Institute of Engineering and Technology, India Mata Gujri College, India

Title: Process optimization of cookies for celiac using response surface methodology


Biography: Ajay Singh


Recent research support the hypothesis that most promising target of functional food is gastrointestinal wellbeing, antioxidant system and metabolism of micronutrients which can be achieved by adding some functional attributes or minimizing existing anti-nutrients so that bioavailability can be enhanced for different fraction of nutrients. Some minimal pre-processing treatments viz., soaking, germination and pearling also add advantageous to consumer health. To develop a diet for celiacs in the form of cookie were optimized using RSM for foxtail millet, copra meal flour and amaranth ingredients which were liked by trained panel of judges for given responses of spread ratio, breaking strength, fiber and overall acceptability.