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Research Paper | Food Science | India | Volume 12 Issue 1, January 2023 | Popularity: 4.8 / 10

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Formulation and Quality Evaluation of Sugar Free Nutritional Biscuits, Sustainable Health Impediment of Diabetic

Bollapally Amulya, Dr. G. Ramu

Abstract: Diabetes might be one of the most talked about diseases across the world and especially in India but awareness about the same can well estimated by the fact that the India has more people with diabetes,77 million people is suffering with diabetes in India. The WHO estimates that 80% of diabetes deaths occur in low and middle income countries in that India is the second highest in the world. The present aim of the study was carried out to develop the high protein and sugar free biscuits for diabetic patients. Biscuits are the most widely sold products and most of them are high in carbohydrates as they are made of wheat and are unsuitable for daily consumption especially by diabetic patients. Hence these biscuits are generally avoided by diabetic patients as they cause high sugar levels in blood. So a sincere attempt has been made to produce high protein rich and high nutrition with low sugar biscuits using different combination of flours and materials that diabetics can snack on without worrying about it in increasing the sugar levels in blood for this three samples of biscuits were developed using different ratios of flour combinations, All products were analysis for a sensory test. The highly acceptable sample was further evaluated for its nutritional content & its glycemic index was determined. Results obtained suggested that biscuits made from these raw materials were highly acceptable and chosen for nutritional analysis.

Keywords: Diabetics, metabolic, wheat, flax

Edition: Volume 12 Issue 1, January 2023

Pages: 259 - 263

DOI: https://www.doi.org/10.21275/SR23104143126

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