BARC has developed a Gluten Free premix by combining various multigrain flours and radiation processed (RP) dietary fiber. Multigrains were judicially selected not only for better nutritional qualities but also for the bringing the price low. With increasing scientific evidences, demand for multigrain and high fiber food items is growing exponentially. Multigrain used in the developed premix is not only limited for special (=medical) dietary purposes but also for healthy individuals. Moreover, addition of RP dietary fiber not only improved total soluble fiber content but also sensory characteristics of the final product.

 ADVANTAGES

• Low cost in its price when compared to other available brands.
• Sensorial properties are closer to wheat chapatis as compared to the one prepared from already available commercial brands.
• Protein content (12.9%) of the premix is similar to that of generally available wheat flour in the market (Calculated as per to Nutritive Value of Indian foods, 2014, National Institute of Nutrition).


• Can be consumed by CD patients and healthy individuals.

ICMR (Indian Council of Medical Research) declared gluten Free (GF) diet as a cornerstone for management of celiac disease (CD). Gluten ― a protein complex, which is present in wheat, barley and ryetriggers an unwanted immune response in certain genetically predisposed individuals causing CD. In India, wheat flour is used for making many major staple food items like chapati. Developing a gluten free premix for CD is challenging. Although, many GF premixes are available in market they are either costlier or low in its sensory parameters. So, BARC has developed a GF premix by combining various multigrain flours and radiation processed (RP) dietary fiber. Multigrains were judicially selected not only for better nutritional qualities but also for the bringing the price low. Multigrain used in the developed premix is not only limited for special (=medical) dietary purposes but also for healthy individuals. Addition of RP dietary fiber improved the sensory characteristics of the product.

ADVANTAGES

• Low cost in its price when compared to other available brands.
• Sensorial properties are closer to wheat chapatis as compared to the one prepared from already available commercial brands.

APPLICATIONS

• Protein content (12.9%) of the premix is similar to that of generally available wheat flour in the market.
• High in soluble dietary fiber (11.7%) (Calculated as per to Nutritive Value of Indian foods, 2014, National Institute of Nutrition).
• Can be consumed by CD patients and healthy individuals.

INFRASTRUCTURE REQUIREMENTS

a. Raw Materials

• The raw materials required for preparation of RPPs-Gluten free premix are available locally.

b. Equipments

• Weighing balance.
• Powder mixer and sealer.
• Packaging machines, Gamma irradiation facility (optional).

c. Space

• A room of 450 ft² area (30’ x 15’)for mixing flour and packaging.

d. Power

• Both single & three phase power connection.

e. Manpower

• One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.