• Megha Gupta
• Dr Vasudha Bansal

ABSTRACT Introduction: The study was designed to develop gluten free snacks using chickpea flour and flax seeds for the patients diagnosed with celiac disease. Celiac disease is said to be an autoimmune disease that’s occurred when gluten containing food sources like wheat, semolina, etc. are eaten in the diet and leads to the damage in the small intestine limiting absorption of nutrients particularly iron, folate, vitamin-D and calcium causing serious medical complications. To avoid such indigestion caused among the celiac patients one must follow up gluten-free products in the diet. Objective: The objective of this present research work was keeping in the view the problems associated with commercial gluten free products and was explored to develop gluten-free snacks for with following objectives: To develop an acceptable product by choosing an effective alternative of wheat flour, to develop the cost effective product with easy feasibility of ingredients and to assess the nutritional profile of the developed product using biochemical analysis. Materials and Method: Research papers were studied related to the benefits of the chickpea flour , flax seeds and the ingredients used in the study and reviewed the findings of each article. Three products namely gluten free Ladoos (sweet spherical snack), Mathis (fried salted snack) and kachoris (stuffed salted meal replacer) with 3 samples each with different standardized compositions were taken i.e. (a) Sample 1 (chickpea flour-50% and Flax-10%) (b) Sample 2 (chickpea flour-55% and Flax-5%) (c) Sample 3 (Chickpea flour-60% and 2%). Also, control sample 1 (using gram flour ) and control sample 2 (using wheat flour) were developed and best standardized composition was taken on the basis of the sensory evaluation followed by nutritional and biochemical analysis which had also been conducted for the best composition of all samples based on sensory evaluation. Results and Conclusion: It was observed that gluten free snacks prepared with 55% of chickpea flour and 5% of flax (Sample 2) were the most acceptable. Ladoos were found to be the best product as per sensory evaluation. The nutritional analysis of the snacks revealed that the total energy obtained is about 500-541.9 kcal/100 g , total fat content was found to be 30-38.1 g/100 g, iron content was 0.4-1.3 mg/100 g, calcium content was found 0.8-2.1 mg/100 g, zinc content was found to be 0.2-0.6 mg/100 g, magnesium was about 0.3-1.1 mg/100 g. Thus, it indicates the products provides good source of energy and calcium. Hence, are safe for the patients suffering with celiac disease due to their gluten-free property. Further, biochemical analysis showed the products are the rich sources of crude protein, fibre and carbohydrates as well.

Gluten-free snacks; Celiac disease; Sensory evaluation, Nutritional evaluation; Biochemical-analysis

"DEVELOPMENT OF GLUTEN FREE SNACKS USING CHICKPEA FLOUR AND FLAX SEEDS FOR CELIAC PATIENTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 10, page no.d223-d238, October-2021, Available :http://www.jetir.org/papers/JETIR2110326.pdf

"DEVELOPMENT OF GLUTEN FREE SNACKS USING CHICKPEA FLOUR AND FLAX SEEDS FOR CELIAC PATIENTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 10, page no. ppd223-d238, October-2021, Available at : http://www.jetir.org/papers/JETIR2110326.pdf