Gluten-Free <i>Laddoo</i> of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities

Akanksha Singh; Shashank Singh

doi:doi:10.11648/j.scidev.20220301.12

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Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities

Akanksha Singh, Shashank Singh

Published in Science Development (Volume 3, Issue 1)

Received: 21 November 2021 Accepted: 25 December 2021 Published: 12 January 2022

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Abstract

Background: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Objective: To prepare gluten-free Laddoo using raw and popped amaranth, a grain with high quality nutrients and promising good sensory qualities and formulate the best combinations. Method: Amaranth grains were washed, spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 50 and 100 per cent level in the preparation of Laddoos. The Laddoos prepared by using Bengal gram flour served as control. Result: The best formulation for Laddoo included 100% popped amaranth grains and 30–40% raw amaranth flour which produced good sensory quality and higher in nutrients like protein and minerals than with control laddoo. The best Laddoo recipe had 20% of raw amaranth flour and 100% of whole-grain popped amaranth. The results of the study indicated that with the increase in incorporation level of amaranth flour in Laddoo the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. Conclusion: This study concluded that content of macro-nutrients of the amaranth based products has advantages over the conventional gluten-free ones, offering real gluten-free foodstuffs.

Published in	Science Development (Volume 3, Issue 1)
DOI	10.11648/j.scidev.20220301.12
Page(s)	7-14
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Amaranth, Gluten-free, Nutrients, Laddoo, Sensory

References

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[15]	Jauregui, R. N., Silva, M. E. P. Areas, J. A. G. (2000). Extrusion cooking process for amaranth (Amaranthus caudatus L.). Journal of Food Science, 65 (6), 1009–1015.
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APA Style

Akanksha Singh, Shashank Singh. (2022). Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Science Development, 3(1), 7-14. https://doi.org/10.11648/j.scidev.20220301.12

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ACS Style

Akanksha Singh; Shashank Singh. Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Sci. Dev. 2022, 3(1), 7-14. doi: 10.11648/j.scidev.20220301.12

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AMA Style

Akanksha Singh, Shashank Singh. Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Sci Dev. 2022;3(1):7-14. doi: 10.11648/j.scidev.20220301.12

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@article{10.11648/j.scidev.20220301.12,
  author = {Akanksha Singh and Shashank Singh},
  title = {Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities},
  journal = {Science Development},
  volume = {3},
  number = {1},
  pages = {7-14},
  doi = {10.11648/j.scidev.20220301.12},
  url = {https://doi.org/10.11648/j.scidev.20220301.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220301.12},
  abstract = {Background: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Objective: To prepare gluten-free Laddoo using raw and popped amaranth, a grain with high quality nutrients and promising good sensory qualities and formulate the best combinations. Method: Amaranth grains were washed, spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 50 and 100 per cent level in the preparation of Laddoos. The Laddoos prepared by using Bengal gram flour served as control. Result: The best formulation for Laddoo included 100% popped amaranth grains and 30–40% raw amaranth flour which produced good sensory quality and higher in nutrients like protein and minerals than with control laddoo. The best Laddoo recipe had 20% of raw amaranth flour and 100% of whole-grain popped amaranth. The results of the study indicated that with the increase in incorporation level of amaranth flour in Laddoo the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. Conclusion: This study concluded that content of macro-nutrients of the amaranth based products has advantages over the conventional gluten-free ones, offering real gluten-free foodstuffs.},
 year = {2022}
}

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TY  - JOUR
T1  - Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities
AU  - Akanksha Singh
AU  - Shashank Singh
Y1  - 2022/01/12
PY  - 2022
N1  - https://doi.org/10.11648/j.scidev.20220301.12
DO  - 10.11648/j.scidev.20220301.12
T2  - Science Development
JF  - Science Development
JO  - Science Development
SP  - 7
EP  - 14
PB  - Science Publishing Group
SN  - 2994-7154
UR  - https://doi.org/10.11648/j.scidev.20220301.12
AB  - Background: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Objective: To prepare gluten-free Laddoo using raw and popped amaranth, a grain with high quality nutrients and promising good sensory qualities and formulate the best combinations. Method: Amaranth grains were washed, spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 50 and 100 per cent level in the preparation of Laddoos. The Laddoos prepared by using Bengal gram flour served as control. Result: The best formulation for Laddoo included 100% popped amaranth grains and 30–40% raw amaranth flour which produced good sensory quality and higher in nutrients like protein and minerals than with control laddoo. The best Laddoo recipe had 20% of raw amaranth flour and 100% of whole-grain popped amaranth. The results of the study indicated that with the increase in incorporation level of amaranth flour in Laddoo the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. Conclusion: This study concluded that content of macro-nutrients of the amaranth based products has advantages over the conventional gluten-free ones, offering real gluten-free foodstuffs.
VL  - 3
IS  - 1
ER  -

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Author Information

Akanksha Singh

Department of Food Science and Nutrition, College of Home Science, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India
Shashank Singh

Kamla Nehru Institute of Physical and Social Sciences, Sultanpur, India

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APA Style

Akanksha Singh, Shashank Singh. (2022). Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Science Development, 3(1), 7-14. https://doi.org/10.11648/j.scidev.20220301.12

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ACS Style

Akanksha Singh; Shashank Singh. Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Sci. Dev. 2022, 3(1), 7-14. doi: 10.11648/j.scidev.20220301.12

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AMA Style

Akanksha Singh, Shashank Singh. Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities. Sci Dev. 2022;3(1):7-14. doi: 10.11648/j.scidev.20220301.12

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@article{10.11648/j.scidev.20220301.12,
  author = {Akanksha Singh and Shashank Singh},
  title = {Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities},
  journal = {Science Development},
  volume = {3},
  number = {1},
  pages = {7-14},
  doi = {10.11648/j.scidev.20220301.12},
  url = {https://doi.org/10.11648/j.scidev.20220301.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220301.12},
  abstract = {Background: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Objective: To prepare gluten-free Laddoo using raw and popped amaranth, a grain with high quality nutrients and promising good sensory qualities and formulate the best combinations. Method: Amaranth grains were washed, spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 50 and 100 per cent level in the preparation of Laddoos. The Laddoos prepared by using Bengal gram flour served as control. Result: The best formulation for Laddoo included 100% popped amaranth grains and 30–40% raw amaranth flour which produced good sensory quality and higher in nutrients like protein and minerals than with control laddoo. The best Laddoo recipe had 20% of raw amaranth flour and 100% of whole-grain popped amaranth. The results of the study indicated that with the increase in incorporation level of amaranth flour in Laddoo the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. Conclusion: This study concluded that content of macro-nutrients of the amaranth based products has advantages over the conventional gluten-free ones, offering real gluten-free foodstuffs.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Gluten-Free Laddoo of Raw and Popped Amaranth Grains with Attractive Sensory and Nutritional Qualities
AU  - Akanksha Singh
AU  - Shashank Singh
Y1  - 2022/01/12
PY  - 2022
N1  - https://doi.org/10.11648/j.scidev.20220301.12
DO  - 10.11648/j.scidev.20220301.12
T2  - Science Development
JF  - Science Development
JO  - Science Development
SP  - 7
EP  - 14
PB  - Science Publishing Group
SN  - 2994-7154
UR  - https://doi.org/10.11648/j.scidev.20220301.12
AB  - Background: Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Objective: To prepare gluten-free Laddoo using raw and popped amaranth, a grain with high quality nutrients and promising good sensory qualities and formulate the best combinations. Method: Amaranth grains were washed, spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 50 and 100 per cent level in the preparation of Laddoos. The Laddoos prepared by using Bengal gram flour served as control. Result: The best formulation for Laddoo included 100% popped amaranth grains and 30–40% raw amaranth flour which produced good sensory quality and higher in nutrients like protein and minerals than with control laddoo. The best Laddoo recipe had 20% of raw amaranth flour and 100% of whole-grain popped amaranth. The results of the study indicated that with the increase in incorporation level of amaranth flour in Laddoo the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. Conclusion: This study concluded that content of macro-nutrients of the amaranth based products has advantages over the conventional gluten-free ones, offering real gluten-free foodstuffs.
VL  - 3
IS  - 1
ER  -

Copy | Download