Published Paper Details:

Celiac is an autoimmune disorder. In recent years it has become a major public health problem. Worldwide one percent of people are affected by celiac, the count seems to be increasing every year. In India the progression of celiac is increasing day by day. In the present study, gluten and lactose free muffin was developed using locally available ingredients such as ragi flour, chickpea, banana and coconut milk. The muffins were formulated in three different proportions of ragi flour and chickpea flour labelled as sample T1 (80:20), T2 (60:40), T3 (50:50), whereas control muffin contains 100% of wheat flour. Developed product was analysed for sensory attributes using 9-point hedonic scale. The sample T1 has low acceptability score when compare to other samples. The most acceptable ratio analysed for physical characteristics such as weight, volume, specific volume, texture profile analysis and colour analysis. The weight of the muffin T3 was more� when compare to other samples. When compared to control muffin sample T2 has nearest value in both volume and specific volume. Sample T0 texture profile was most acceptable followed by sample T2 and T3. Colour of the experimental muffin was darker than control muffin. The final product cost was also calculated. The major concern of the present study was to improve the nutrient dense, and develop cost effective product also to add variety among people following special diet. The developed product is recommended for general population as well as populace with diabetic, cardiac and weight management programme.