Process Development of Ready-to-Fry Gluten Free Vegetable Nuggets

Abstract

Present study was carried out to prepare gluten free vegetable nuggets as Commercial nuggets are traditionally coated with wheat flour, deep-fried and quick frozen. However, fried foods absorb oil during frying, which is a health concern as excessive lipid consumption can contribute to obesity and heart disease. Wheat Gluten, ingestion causes health problems in people who suffer from celiac disease. The nutritional value of potato, gluten free nature of rice flour provides alternative to wheat flour for use in food products and has been utilized in batters to coat foods for frying in specialty products. Use of rice flour batters absorb and retain less oil during frying than wheat flour batters. Oats have soluble fiber, polyphenols & avenanthramides (antioxidants) and bioactive compounds that may provide health benefits. Gluten removal results in major problems for bakers, and currently, many gluten-free products available in the market are of low quality, exhibiting poor mouth feel and flavor. In this study the optimization of Vegetables for Stuffing, Spices in Stuffing, Coating with Rice Flour Slurry and oats in Single layer coating and double layer was carried out. Optimization has been carried out based on sensorial analysis and product was formulated. Proximate analysis, TPC and storage period of prepared product was studied.