Development and evaluation of gluten free pasta from amaranth flour blended with soya flour and egg white

Abstract

This research work presents the investigational studies on “Development & evaluation of gluten free pasta from amaranth flour blended with soya flour and egg white.” Products formulation optimized using response surface methodology (RSM). This introductory chapter presents an overview of dissertation which include introduction to research topic, raw materials, justification and objectives of research work. It mainly focuses on status and contribution raw materials i.e. amaranth flour, soya flour and egg albumin to the final product. It also highlighted on gluten intolerance (celiac disease). It also overlooks on justification i.e. why we gone to be utilized the selected raw materials in the final product. Finally, the objectives of project were designed with respect to project title.