Browsing by Author "Kavitha Raj, K N."

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Development of gluten free casein free cake mix flour for children with autism spectrum disorder
    (Department of community science, college of agriculture, Vellayani, 2023-08-18) Kavitha Raj, K N.; Beela, G K
    Diet therapies, especially Gluten-free casein-free [GFCF] diet that involves the removal of certain proteins from the normal diet, such as gluten and casein are widely used to manage the symptoms of Autism. The present research work was aimed to develop Gluten Free Casein Free (GFCF) cake mix flour for children with Autism Spectrum Disorder (ASD) and evaluating the quality and acceptability of developed GFCF cake. Malted sorghum flour, red rice flour, raw banana flour, sweet potato flour and roasted bengal gram flour were used in different blends to formulate a standardize GFCF cake flour. On the basis of its gluten free characteristics and the nutritional quality, six combinations of cake mix flour were prepared. Based on the nutritional quality and shelf life among the six combinations, the best GFCF cake mix flour (T2) was standardized with honey, vinegar, sugar and egg in six variations to make a cake. Chemical, physical, textural and sensory evaluation was performed to assess the nutritional and shelf life qualities of the six treatments of the cakes. The standardized cake was then demonstrated in a training program to one hundred parents of children with autism in the age group of 4-15 years. Mothers of children with autism prepared GFCF cake and after organoleptic evaluation it was introduced to their children. With the help of the BAMBIC scale , the eating behavior of the children when the GFCF cakes introduced were observed to assess the acceptability of the cake among the children with Autism. Results indicates that as per the nutritional quality and shelf life, the GFCF cake mix flour developed with 140 g malted sorghum, 40 g banana flour and 20 g of bengal gram flour (T2) were found to be the best among all other treatments. The nutritional quality of the cake flour indicated significance in protein, crude fiber, calcium (Ca) and Phosphorus (P) contents. Among the six treatments of cakes prepared with different proportions of honey, vinegar and sugar, egg variations, T5 which was developed with 170 g sugar, 180 g egg white scored the highest rank score in the organoleptic evaluation. The mothers showed high acceptance rating score for the developed GFCF cake and majority of the children with autism accepted and expressed their willingness to eat it again. Findings of the study indicates that incorporating nutritionally superior gluten free casein free ingredients can make a nutritious and tasty GFCF cake that can overcome all the problems with GFCF diet such as nutritional deficiencies.