Year: 2018 | Month: December | Volume 8 | Issue 2
Development and Evaluation of Sugar Free Biscuit Prepared by Fenugreek Seed Powder and Natural Sweetener Stevia and Process Optimization by Response Surface Methodology
Abstract:
Sugar free biscuit were developed by fortifing with fenugreek seed powder and with sugar replaced with natural sweetener stevia. The functional component of fenugreek seed powder is trigonelline which is helpful in the production of insulin. In the present research work, 31 trials were performed by taking four factors viz; skimmed milk powder (SMP), stevia, butter, and fenugreek seed powder and the responses were analysed by RSM for optimization of developed sugar free biscuits. The ingredients used to prepare sugar free biscuits were 0.5 g to 6.5g SMP, 0.5g to 5.5 g stevia, 10 to 50 g butter and fenugreek seed powder 0.5 to 6.5%. Taking into account, these four factors optimization was done by RSM. The optimized parameters for developed sugar free biscuits includes SMP (1.7727 %), Stevia (4.3485 %), butter (37.8788 %) and fenugreek seed powder (0.5 %).After optimization of sugar free biscuit, diameter, thickness and spread ratio was recorded as 5.04 cm, 0.82 cm, and 4.92 cm, respectively. The final optimized product contained carbohydrate (76.75 %), protein (5.90 %), fat (14.85), ash (~ 1%), moisture (4%) and crude fibre (1.5 %).
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