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Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

The aim of the study was to develop supplementary foods by using blends of malted wheat, mung, ragi, carrot and flaxseed powders at various proportions to avail complementary health benefits and to reduce the incidence of malnutrition to great extent. Nutritional composition of highly acceptable supplementary foods was also determined. The results of the study demonstrated that foods developed from malted cereals and legume with addition of carrots and flaxseeds powder resulted in significant improvement in the nutritional composition. Protein content was found in the range of 13.56 to 24.50 percent in experimental samples and significant increase (p<0.