Innovative formulation of rice cake for celiac people and its characterization

Arpita Das, Sohini Ray, Utpal

Abstract

A segment of the world population suffers from celiac disease. The only effective treatment for celiac disease is gluten free diet throughout the patientÂ’s lifetime. Among these rice cake is now very popular. In this study, characterization of physical, antioxidant & sensory property are investigated in rice cake.An innovative formulation is done in rice cake by using milk, wheat grass & coconut milk. It has been found that rice cake prepared using coconut milk has high antioxidant activity and good sensory properties.