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RESEARCH PAPER
Year : 2019  |  Volume : 8  |  Issue : 3  |  Page : 10-16

Shelf life study of a baked gluten free product “Diabetes Crackles”


1 Hassan Niyaz Manzil, Uttan Naka, Bhayander West, Thane 401106, India
2 Department of Food Science and Nutrition, Dr. BMN College of Home Science, Matunga, Mumbai, India

Correspondence Address:
Shazmeen Inamdar
Hassan Niyaz Manzil, Uttan Naka, Bhayander West, Thane 401106
India
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Source of Support: None, Conflict of Interest: None


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A shelf life study was undertaken to standardize an innovative gluten free baked product-‘Diabetes Crackles’. This product is completely Organic without any added chemical Preservative and low in Glycemic Index which could serve as a snack for the Diabetic population. The ingredients used are Amaranth flour, Bengal gram flour, Carrot, Kasuri Methi, Flax seed, Black Seesame seed, Curry leaves etc. Shelf life study was done for 1 month which included sensory evaluation by scoring method using a 7 point Hedonic scale. The evaluation was performed for sensory attributes such as Colour, Taste, Texture, After taste, Overall acceptability. Other aspects covered in the studies was Budgeting, Packaging, Nutritional Labelling.


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