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IJSTR >> Volume 9 - Issue 4, April 2020 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Acceptability Studies Of A Gluten Free DRINK Developed From Amranthus Viridis And Sesamum Indicum

[Full Text]



Dr Luxita Sharma



Amranthus viridis, gluten free, Nutrient profile, polyphenols, protein, pseudocereal, Sesamum indicum.



Cereal is the staple crop in India. It is also makes the major source of carbohydrate and vitamin B complex in the diet. Cereals contain gluten and some people are allergic to gluten. Pseudocereals are starchy grains and do not contain gluten. In this category amaranth, quinoa and buckwheat are most popular. The product contains amaranth, milk, sesame, cardamom and pineapple. This product was prepared to bring an option of gluten free, nutritious and less fatty milk drink. The purpose of this experiment was to analyse the nutritional and sensory properties of the ingredients. The product was prepared by using a number of methods keeping in mind their effect on nutrients. The methods used were sprouting, roasting, baking and boiling. The results obtained from the experiment showed that the product contains calories 110.53 kcal, 4.16 g of protein, 14.72 g of carbohydrates and 3.89 g of fat. This present research work studies the aspects of milk, amaranth, sesame and cardamom nutritional contribution and establishes their role in nutrition, health and disease prevention.



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