Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 11, Special Issue 6 (2022)

Optimization and preparation of whey based diabetic cookies by incorporation of sucralose

Author(s):
Rashmi KG and Sniya Varghese
Abstract:
Cookies are the baked or cooked food used as snacks by every age group. The less protein and high sugar content makes it less acceptable to health conscious consumers. The present study was designed to utilize the byproduct whey to enhance the nutritional value of cookies. The preliminary trials were conducted by preparing cookies with addition of whey at different levels i.e. at the rate of 10, 15 and 25 percentage of flour mix. Based on sensory evaluation the 25 percentage of whey addition was selected and optimized. Sucralose is a zero calorie artificial sweetener which is safe for use in baked foods. Hence, for the preparation of low calorie products for diabetic people the sugar in cookies can be replaced by sucralose. The whey based diabetic cookies were prepared by addition of different levels of sucralose at 0.01, 0.05, 0.07 and 0.1 percentage of flour mix to the above selected whey. Based on sensory evaluation the addition of 0.07 percentage of sucralose was selected and optimized. Sensory evaluation of the products was done by using a Nine point Hedonic scales on the basis of flavour, colour and appearance, body and texture and overall acceptability. The product whey diabetic cookies can be prepared by incorporation of 25% whey and 0.07% sucralose into the cookie dough. The prepared cookie has light brown colour, acceptable taste and overall acceptability.
Pages: 411-414  |  389 Views  156 Downloads
How to cite this article:
Rashmi KG and Sniya Varghese. Optimization and preparation of whey based diabetic cookies by incorporation of sucralose. The Pharma Innovation Journal. 2022; 11(6S): 411-414.

Call for book chapter