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 of world 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 aspects of the quality and impact biscuits until packaging, mainly from food technologist point of view. During biscuits 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 this phenomenon on selection of ingredients, equipment usage and monitoring complete processing; it is the responsible for other relevant changes occurring in during biscuit baking. The biscuit prepared by wheat flour, Ragi flour and stevia powder in treatment T3 was best in terms of organoleptic characteristics and received 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 be concluded that the optimized fiber rich sugar free biscuit is prepared by wheat flour, Ragi flour and stevia powder.