Optimization of fiber rich sugar free biscuit prepared by using wheat flour, Ragi flour and stevia powder

Abstract

Biscuits are convenient food products, becoming very popular among urban and rural populations ofworld wide. Some of the reasons for such vide popularity are low cost among other processed foods,varied taste, easy availability and longer shelf life. This paper presents review regarding several aspectsof the quality and impact biscuits until packaging, mainly from food technologist point of view. Duringbiscuits production, the optimization characteristics of dough, textural properties of biscuits and baking(heat and mass transfer) process may cause the optimization. Besides the major influence of thisphenomenon on selection of ingredients, equipment usage and monitoring complete processing; it is theresponsible for other relevant changes occurring in during biscuit baking. The biscuit prepared by wheatflour, Ragi flour and stevia powder in treatment T3 was best in terms of organoleptic characteristics andreceived highest score in (organoleptic) evaluation (color & appearance, body & texture, flavor & taste,overall acceptability). In view of the results obtained during the present investigation, it may beconcluded that the optimized fiber rich sugar free biscuit is prepared by wheat flour, Ragi flour and steviapowder