Development and Standardisation of Gluten Free Matthies with different Ratio of Xanthan Gum

Authors

  • Muskan Rastogi  Department of Nutrition and Health, SOMAS, GD Goenka University, Gurugram, Haryana, India
  • Dr. Payal Mahajan  Head of the department, Department of Nutrition and Health, SOMAS, GD Goenka University, Gurugram, Haryana, India

Keywords:

Gluten, Oats, Gluten free, Mathari, Oats, Buckwheat, Almonds, Xanthan Gum

Abstract

Gluten, an essential structure-binding protein is responsible for matthies quality. Although important, gluten causes health problems to celiac disease sufferers. Thus, the aim of this study was to develop matthies using a gluten-free composite flour, and xanthan gum and. The study was conducted in phase: xanthan gum at levels 1-3 % was incorporated into the gluten-free flour composite. Dough was made and sheeted before being evaluated by physical methods compared to wheat dough. Then an optimum xanthan gum concentration was selected. Dough was made and sheeted then evaluated for physical properties. It was observed that xanthan gum successfully replaced gluten with 2% xanthan gum giving sheetable matthies with optimum strength and extension. Together with 2% xanthan gum, incorporation softened and increased the extension length of the matthies dough. A combination of 2% xanthan gum with gave optimum dough performance in handling and processing.

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International Journal of Scientific Research in Science and Technology

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Published

2023-06-30

Issue

Volume 10, Issue 3, May-June-2023

Section

Research Articles

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How to Cite

[1]
Muskan Rastogi, Dr. Payal Mahajan "Development and Standardisation of Gluten Free Matthies with different Ratio of Xanthan Gum" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 10, Issue 3, pp.919-925, May-June-2023.