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CONSUMER ACCEPTABILITY OF GLUTEN FREE CHAPATTI FOR CELIAC DISEASE PATIENTS

Mahnaz Nasir Khan 1 , Nasreen Kausar 1 , Kiran Saleem 1 Food Science and Human Nutrition Department Kinnaird College for Women, Lahore. CONSUMER ACCEPTABILITY OF GLUTEN FREE CHAPATTI FOR CELIAC DISEASE PATIENTS. INTRODUCTION. INTRODUCTION .

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CONSUMER ACCEPTABILITY OF GLUTEN FREE CHAPATTI FOR CELIAC DISEASE PATIENTS

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  1. Mahnaz Nasir Khan1, Nasreen Kausar1, Kiran Saleem1 Food Science and Human Nutrition Department Kinnaird College for Women, Lahore CONSUMER ACCEPTABILITY OF GLUTEN FREE CHAPATTI FOR CELIAC DISEASE PATIENTS

  2. INTRODUCTION

  3. INTRODUCTION Celiac disease -- also known as celiac sprue or gluten-sensitive enteropathy – is an autoimmune disorder of the small intestines that occurs in genetically predisposed people of all ages. It is an abnormal immune mediated response to protein gluten of different cereal (Bianchi & Bardella,2002) and is characterized by damage of small intestine mucosa by protein fraction of wheat gluten and prolamines of barley and rye (Fasano et al.2001).

  4. INTRODUCTION (Cont’d) The deleterious effect of protein gluten in diseased patients is explained by the change of small intestinal mucosal shape. It includes the replacement of long shaped villi and short crypts with short or absent villi and hyperplastic crypts (Braegger & MacDonald,1996). This damage to the intestine makes it hard for the body to absorb nutrients, especially fat, calcium, iron, and folate Thus, people with celiac disease have poor absorption and symptoms include abdominal bloating, diarrhea, constipation and fatigue (Hallert et al.2002).

  5. INTESTINAL VILLI

  6. INTRODUCTION (Cont’d) The cornerstone treatment for celiac disease is elimination of gluten from diet. In celiac patients gluten free diet results in complete symptomatic resolution of disease and reduced the risks of complications ( Abdulkarimet al., 2006 ). Strict avoidance of wheat, rye, and barley and their derivates will result in intestinal healing and relief of symptoms for the majority of individuals with celiac disease. The gluten free diet is simple in principle; however, completely eliminating all foods and ingredients with gluten is very challenging (Harris et al.,1989), especially in Pakistan where the staple food is wheat chapatti .

  7. INTRODUCTION (Cont’d) Availability of gluten-free flour or products is limited in Pakistan not to mention its high cost making it difficult to afford at all socio-economic levels. This emphasized the need for development of cheap gluten free gluten free chapatti which is affordable and is not very different from regular chapatti at the household level.

  8. METHODOLOGY

  9. STAGE I SELECTION OF FLOUR AND RATIO Four gluten free flours were selected for the preparation of chapatti namely rice, gram, corn and millet flour.

  10. RATIO OF SELECTED FLOURS Table 3.1 Stage I Selection of Flour and Ratio

  11. STAGE 2 VARIATION OF KNEADING MEDIUM Liquids used for Kneading Oil and milk were used as kneading medium for enhancement of softness in texture. The selected recipes were kneaded with oil and milk for three minutes separately to add softness to texture. Additional Ingredients Potatoes and lentils were added to the dough while kneading for enhancement of texture and flavor. Different type of textures of ingredients was used. Blended potatoes, mashed potatoes and water blend, milk blend lentils were used.

  12. STAGE 3 STANDARDIZATION OF SELECTED RECIPE The most acceptable chapatti was subjected to the process of standardization. Changes were made in the recipe according to the suggestions of the expert judges; the revised recipe of the chapatti was prepared, and again subjected to evaluation for taste, texture, appearance. The same procedure was followed three times, for the process of standardization i.e. the recipe will produce the same results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.

  13. SENSORY EVALUATION Stage 1 Ranking Test Stage 2 Paired Comparison Test Stage 3 Hedonic Scale

  14. ESTIMATION OF NUTRITIVE VALUE The nutritive value of chapatti was calculated by using the Food Composition Table for Pakistan of 2001.

  15. RESULTS & DISCUSSION

  16. Mean Scores of Sensory Evaluation of All Flour Formulations for Chapatti

  17. Mean Scores of Sensory Evaluation of Final Flour Formulation Recipe for Chapatti

  18. Estimation Of Nutritive Value For Final Flour Formulation Recipe For Chapatti

  19. Biological Trial of Final Recipe of Chapatti

  20. Final Recipe of Gluten Free Chapatti Ingredients Dry flour ( corn, millet, gram, rice) =100 gm Boiled mashed potato = 5 Tablespoon = 70gm Milk = ¼ cup = 60 gm Total weight of Dough = 208 gm Preparation Pour the flour in a mixing bowl. Add peeled boiled mashed potatoes and knead for one minute. Add milk and knead for further one minute. Stand the dough for 5 minutes. Roll the dough on rolling plate. Cook both sides of chapatti on hot plate for one minute each side on normal flame.

  21. Final Recipe of Gluten Free Chapatti Preparation Time The chapatti is prepared in 10 minutes. Recipe yield The dough makes two chapattis of 76 gm each with 0.1 inch thickness and 6.5 inch diameter. Precautionary Measures Careful handling of ingredients is done to avoid contamination with gluten. Separate rolling plate and hot plate (tawa) is used.

  22. CONCLUSION The study concluded that gluten free chapatti could be prepared by simply varying the proportion of different gluten free flours at the household level. The chapatti was accepted both for its sensory parameters and for biological tolerance by celiac patients.

  23. REFERENCES Ascher, H. (1997). The role of quantity and quality of gluten containing cereals in the epidemiology of celiac disease. Celiac disease. 15-22. Hallert, C., Grant, C., & Grehn,S.(2002). Evidenc of poor vitamin status in Celaic patients on a Gluten Free Diet for 10 years. Aliment PharmacolTher. 16. 1333-1339. Harris, O.D., Cooke, W.T., Thompson,J.A., & Homes, A.,(1988). Malignancy in adult celiac disease and idiopathic steatorrhea.899-912. Fasano, A., Berti .I., & Gerarduzzi .T., (2003).Prevalnce of Celiac Disease in atrisk not at risk groups in United States.163. 286-292

  24. THANK YOU

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