Journal of Food, Agriculture and Environment
Vol 21,
Issue 3&4,2023
Online ISSN: 1459-0263
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Development of gluten-free burfi from malted oat: Traditional Indian sweet
Author(s):
Ankita,
Rekha Phogat, Upasna SethRecieved Date: 2023-06-12, Accepted Date: 2023-09-22
Abstract:Oats can be considered a valuable component of a gluten-free diet and gives gluten-intolerant individuals more options for their meals. The present investigation was conducted to develop the gluten-free burfi using the combinations of malted oat flour and besan and assessing it for sensory, nutritional and physical parameters. Roasted besan and malted oat flour were blended in various proportions, 100:0, 75:25, 50:50, 25:75 & 0:100 (Type I, II, III, IV and V; respectively) for the preparation of burfi. The burfi with 75% oat, which had a nice balance of the flavours of malted oats, besan, and sugar sweetness was arbitrated best with an overall acceptability score of 8.69. Sensory quality and nutritional properties of burfi improved after addition of malted oat. Moisture, crude fat, crude fibre and energy content were high in burfi with malted oat as compared to control (Type I) sample. Antioxidant activity improved after addition of malted oat. Addition of malted oat made burfi softer therefore reducing its hardness. Malted oat can be successfully incorporated with besan to produce a nutritious and highly acceptable product.
Keywords:Malted oat,
burfi, celiac, sensory quality, nutritive valueJournal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 3&4
Category: Food and Health
Pages: 14-17
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