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Sikha Bhaduri

Sikha Bhaduri
CUNY School of Public Health, Hunter College,
NY 10035

  • Research Article
    Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks
    Author(s): Sikha Bhaduri and Khursheed P NavderSikha Bhaduri and Khursheed P Navder

    Since Quinoa flour is an excellent source of natural antioxidant compounds and blueberries are rich in polyphenolic anthocyanins, this study was undertaken to improve and evaluate the quality of two blueberry powder fortified gluten free products, muffins and cookies. Control products were made with 100% Rice flour and Rice flour was replaced by 50% and 100% Quinoa flour to prepare muffin and cookies. 10% freeze dried Blueberry powder was used for fortification. Effect of flour replacements and Blueberry fortification on moisture content, water activity, antioxidant value, shelf life, sensory quality and textural properties were studied. Blueberry fortification improved the shelf life of the baked products, since, no significant increase in water activity and moisture content and no microbial growth were observed during 3 months of storage. Fortified Quinoa muffins and cookies were si.. Read More»
    DOI: 10.4172/2157-7110.1000396

    Abstract PDF