MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202611086585 A) filed by Uttaranchal University on July 15, 2026, for A Fasting-Friendly, Gluten-Free Snack Composition And Method Thereof.
Inventors include Jiwisha Digari; Sonika Kalia; Ruchi; Ritakshi Nautiyal; Poorvi Yadav; Poornima Bhardwaj; Indra Rautela; and Manish Dev Sharma.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The present invention provides a novel, naturally gluten-free, and fasting-friendly snack composition structured as a cohesive patty (tikki) formulated from air potatoes (Dioscorea bulbifera) and sago pearls (sabudana). The formulation introduces an innovative alternative to traditional potato-based snacks by optimizing an underutilized, climate-resilient crop to lower glycemic impact, increase dietary fiber intake, and reduce oil absorption during cooking. The preparation method utilizes a dual-texture binding framework wherein a measured quantity of dry sago pearls is fractionated. A first portion is mechanically ground into a coarse powder to serve as a clean-label structural binder, while a second portion is soaked in water until soft and transparent to provide a distinctive chewy texture. Concurrently, raw air potatoes are boiled, peeled, and mashed while warm to establish a dense, nutrient-dense starch base rich in iron and antioxidants. The mashed air potatoes, whole soaked sago pearls, and sago powder are subsequently compounded in a mixing vessel along with a dry seasoning blend of rock salt and cumin (jeera) powder to form a uniform, self-binding dough mass.
Disclaimer: Curated by HT Syndication.
