Nutritional Evaluation of Gluten Free Oat Burfi
Authors
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Faculty of Science, Department of Home Science, University of Delhi, Delhi - 110 007 ,IN
Ankita -
Chaudhary Charan Singh Haryana Agricultural University, Hisar - 125 004 ,INRekha Phogat
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Faculty of Science, Department of Home Science, University of Delhi, Delhi - 110 007 ,INUpasna Seth
DOI:
https://doi.org/10.21048/IJND.2024.61.2.35930Keywords:
Oat, burfi, celiac, sensory quality, nutritive value, anti-oxidant, physicalAbstract
Oats provide gluten-intolerant people with additional meal alternatives and can be seen as a beneficial part of a gluten-free diet. In this study, besan and oat flour were combined to create a gluten-free burfi, which was then evaluated for sensory, nutritional, and physical aspects. Burfi was prepared by blending roasted besan with oat flour in different ratios, which were 100:0, 75:25, 50:50, 25:75, and 0:100 (Type I, II, III, IV, and V, respectively). With an overall acceptability score of 8.69, the burfi with 75% oats was arbitrarily determined to be the best. Sensory quality and nutritional properties of burfi improved after addition of oat. Moisture, crude fat, crude fibre and energy content were high in burfi with oat as compared to control (Type I) sample. Antioxidant activity improved after addition of oat. Addition of oat made burfi softer therefore reducing its hardness. Oat can be successfully incorporated with besan to produce a nutritious and highly acceptable product.
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Copyright (c) 2024 Ankita, Rekha Phogat, Upasna Seth
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