Development and standardization of stevia (Stevia rebaudiana) incorporated multigrain cookies

Abstract

The present investigation was undertaken on the utilization of finger millet, pearl millet, sorghum and flax seed for preparation of multigrain cookies when compared to conventional wheat flour cookies. The gluten content and calorific value are less when compared to control cookies made by wheat flour. The glycemic index of stevia is zero, which is useful for diabetic people when compared to sugar (high glycemic index). On the basis of the scores in organoleptic evaluation conducted using 9-point hedonic scale, T2 cookies prepared using wheat (12.5%), finger millet (24%), pearl millet (25%), sorghum (26%), flax seed (12.5%) to which 6g of stevia added was standardized. The proximate composition of standardized cookies showed a mean percentage of moisture as 3.20±0.85, ash 2.24±0.12, fat 19.5±1.7, protein 12.5±0.85, crude-fiber 3.3±0.84 and carbohydrates 59.17±3.66 g/100g.