Process optimization for manufacture of multigrain gluten-free Ladoo

Abstract

Cereals and millets are globally important staple foods, providing affordable energy, protein, fiber, vitamins and minerals. Previous studies have reported various multigrain Ladoo formulations using combinations of pulses, grains and seeds to improve nutrient density. However, most of the reported studies involved use of wheat flour / semolina as one of the major ingredients for multigrain Ladoo. Traditionally, Ladoo is prepared from single or multiple grain flours with sugar, ghee, and optional milk solids or functional ingredients and is an important sweetmeat prepared during important festivals in India. Catering to the rising demand for healthy food alternatives especially addressing celiac-diseased conditions, the present investigation was carried out. In this study, a gluten-free, khoa-based multigrain Ladoo was developed using open pan roasting method. The optimized formulation included ragi flour (15%), pearl millet flour (54.76%) and chickpea flour (30.24%), with sugar at 80% and khoa at 60% on flour weight basis. The optimized product obtained was gluten-free, contained 3.43% crude fiber along with goodness of milk constituents and exhibited excellent sensory properties. The multigrain gluten-free Ladoo achieved flavour score of 8.36 and overall acceptability score of 8.21 on 9-point hedonic scale.