International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 4 (2019)

Preparation of sugar-free multigrain biscuits


SD Deshmukh, NM Bhivagade

Multigrain sugar free biscuits were developed using whole wheat, soya and finger millet flour and by incorporating various levels of sucralose and stevia as substitute of sugar. The incorporation of 3% sucralose or 0.1% stevia as a substitute of 40% sugar in the formulation of biscuits made with wheat, soya and ragi flour was acceptable. No remarkable change in colour of low-calorie biscuits was observed in both cases of sucralose and stevia. The diameter of biscuits was decreased but the thickness was increased. With increase in level of both the sweeteners, hardness of biscuits was observed to be decreased than that of control sample. From the sensory analysis of data, it was observed that the overall acceptability of control biscuits was more than the biscuits made with sucralose and stevia. Thus, these low-calorie biscuits made with multigrain flour and artificial sweeteners were found to be suitable for diabetic patient only.
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