Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation.

Deep-fried Gluten free snacks were prepared
using the composition of legumes flours with commercially
available starches and evaluated for their proximate composition,
nutritional quality and sensory properties. The
maximum reduction in peak viscosity (414 BU) of blends
was observed compared to refined wheat flour (860 BU).
Proximal analysis indicated, protein content was improved
from 6% (wheat snack) to 17% (red cowpea based snack) and
also increased in mineral content such as iron and calcium.
Difference in the iron content with highest in white cowpea
based snack (FSW) (9.2 mg%), whereas calcium content was
highest in red cowpea based snack (FSR) (65.5 mg%). On
the basis of storage studies, there was a significant reduction
in the crispiness indicated by instrumental and sensory
analysis. The highest PV obtained for FSW and FSR was
recorded to be 1.2 and 1.48 respectively at 30 days. Free
fatty acid increased in all the three i.e. field bean based snack
(FSF), FSW, FSR from 0.13, 0.12 and 0.13 to the highest
of 0.35, 0.5 and 0.48 respectively at 0–60 days. Fat content
in FSF, FSW and FSR decreased from 10.35 to 8.9%;
13.6–8.9% and 14.5–7.8%. Gluten free confirmation was
carried out in the developed snacks by immunochemically.
Immunochemical validation showed that, the extracted proteins
were not reacted to wheat gliadin antibodies. Hence,
the developed legume flours based gluten free snacks can
be included in the diet of non-allergic to gluten sensitive
population.