DEVELOPMENT AND QUALITY EVALUATION OF LOW - CALORIE WHITE FINGER MILLET BISCUIT USING STEVIA REBAUDIANA

Abstract

The rising demand for healthier snack options has prompted the development of low-calorie food products. This study focuses on the formulation and quality evaluation of a low-calorie biscuit made from white finger millet (Eleusine coracana) and sweetened with Stevia rebaudiana, a natural, zero-calorie sweetener. The primary objective was to create a biscuit that retains sensory appeal while reducing its caloric content and enhancing nutritional value. White finger millet flour was used as the main ingredient, replacing complete refined wheat flour, and sugar was completely substituted with Stevia rebaudiana at varying concentrations (1, 1.25 and 1.5 g/recipe). A comprehensive nutritional analysis was conducted to assess the caloric reduction, macronutrient composition, and overall nutrient profile of the biscuits. Physical characteristics such as texture, moisture content, and color were also analyzed. Sensory evaluation by a trained panel assessed taste, texture, and overall acceptability. Results showed a significant reduction in calories, with up to a 40 – 50 kcal per 100g of biscuits compared to traditional sugar sweetened biscuits. Sensory evaluations indicated that biscuits with complete sugar replacement with 1.25 g/recipe of stevia green leaves powder incorporation and with 1 g/recipe of processed white stevia powder were the most acceptable, with minimal differences in taste and texture compared to the control sample. Furthermore, the inclusion of white finger millet enhanced the nutritional profile, notably increasing dietary fiber, calcium, and essential micronutrient content. In conclusion, the developed biscuits provide a nutritious, low-calorie snack option for health-conscious consumers. The product’s potential for commercial success, alongside its long-term shelf life, warrants further investigation.