Development and quality assessment of gluten free muffins from black rice (Oryza sativa L.) flour and coconut (Cocos nucifera L.) flour

Today’s consumers are more conscious of their diet and many prefer eating healthy food. This study was carried out to use blends black rice flour, coconut flour cocoa powder for production gluten free muffins suitable patients with celiac disease. The gluten-free were prepared from at different levels concentration (T0, T1, T2 & T3). in experimental samples T1 [BRF:CF:CP (80:15:5)], (75:20:5)] T3 (70:20:5)]. While control sample 100% flour. data collected on aspects tabulated analysed statistically using the methods analysis variance critical differences. Physico - chemical (carbohydrate, protein, fat, ash, total solids), other constituents like antioxidant, crude fiber done estimating its nutritional content sensory evaluation (flavour taste, body texture, colour appearance overall acceptability) judged by panel 9-point hedonic scale. Overall acceptability score treatment T0, 8.34, 7.40, 7.71 8.71 respectively. cost final product 13.66, 16.79, 17.14 17.47 INR / 100 g (70:20:5)] found be best among all. Therefore, assessed can as T3>T0>T2>T1.