Development of process technology for stevia-based foxtail millet (Setaria italica L.) Beauv.) biscuits

Abstract

The demand for healthier and low-calorie food alternatives has increased in recent years due to rising health concerns and lifestyle changes. In response to this, the present study focuses on the development of process technology for stevia-based foxtail millet biscuits. Stevia, a natural sweetener with zero calories, is gaining attention as a substitute for traditional sugar in food industry. Foxtail millet, a nutritious and gluten-free grain, is used as the base ingredient for the biscuit formulation. The steviabased foxtail millet biscuits were prepared by varying the percentage of foxtail millet flour (50:50, 75:25 and 100:0) and stevia concentrate (1.5, 2.0 and 2.5%). The prepared biscuits were analysed for quality characteristics such as physical properties, proximate compositions, textural properties and sensory properties. Among all the treatments, 100% foxtail miller flour + 2.5% stevia concentrate treatment was found to be best. The physical properties of this treatment biscuits viz., weight, diameter, thickness, spread ratio and percentage spread ratio were 11.18 g, 1.2 cm, 4.24 cm, 3.53 and 35.33 respectively and colour values were L*(47.67), a* (8.58) and b* (25.09). These biscuits were high in crude protein (8.42%), crude fat (20.82%), crude fibre (4.23%) and total ash (3.68%) and it contains less moisture content (2.68%) and carbohydrates (60.17%). The textural properties viz., hardness (16.98 N) and stickiness (-0.15 N) were found to be maximum and minimum respectively. In sensory attributes the overall acceptability of the selected treatment was found to be 8.25 which is almost similar to the control.