Nutritional analysis of value added gluten free biscuits by using soybean, rice and corn flour

Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours The purpose of the study was to formulate biscuits by using different combination of gluten free biscuits and evaluated for nutritional analysis Three gluten free biscuits were prepared from blends of soybean, corn and rice flour at different ratio, sample T1 -RF: SF: CF (15:40, 45), and T2 – RF: SF: CF (20:45:35), T3- RF: SF:CF(25:50:25) respectively. The study has been carried out in research laboratory of Food Science and Technology, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow. The result of the nutritional analysis indicated that that the protein, carbohydrate content of sample T3 was significantly higher than other two samples. The dietary fiber content of sample T1 was significantly higher. The Iron and calcium of sample T2 was significantly higher. Calcium content was also higher in sample T3.