Development and Organoleptic Evaluation of Sweet Biscuits Formulated By Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics

Himani Lalit and Anita Kochhar
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Himani Lalit: Department of Food and Nutrition, Punjab Agricultural University, India
Anita Kochhar: Department of Food and Nutrition, Punjab Agricultural University, India

Current Research in Diabetes & Obesity Journal, 2018, vol. 6, issue 2, 20-23

Abstract: Sweet biscuits were developed using wheat flour, barley flour and germinated fenugreek seed powder. Organoleptic evaluation was done and found highly acceptable at different levels. Incorporation of barley flour and germinated fenugreek seed powder was highly acceptable at 20 and 2 percent level. The protein content was increased 5.8 percent. Fiber content was significantly increased 30.3 percent. Phytic acid content was decreased 3.3 percent. The products were popularized among the diabetics by visiting Dayan and Medical College and Hospital, Ludhiana on regular basis at interval of 15 days for 3 months. The developed bakery products could be recommended for nutritional and health benefits because they are cost effective, nutritious and helps to manage different diseases.

Keywords: juniper publishers; diabetes journals; diabetes impact factor; endocrinology journal; endocrinology impact factor; endocrinology research journal; endocrinology research articles; diabetes open access journals; Obesity Journal; Diabetes & Obesity Journal (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jcrdoj:v:6:y:2018:i:2:p:20-23

DOI: 10.19080/CRDOJ.2018.06.555681

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