The use of alternative sweeteners can help manage weight and normal blood glucose levels of diabetics. Development and standardization of sugar free, low glycemic index and high fibre cookies using wheat flour, oats, trans free bakery shortening, and almonds. Physiochemical analysis of the raw materials used for cookie preparation and the finished product was conducted. Cookies were analysed for diameter, height, spread ratio, texture, and water activity. Sensory analysis using semi-trained panellists was done to establish the acceptability of the product. The formulated cookies were well accepted by the semi-trained panellists as well as the people with diabetes who were randomly selected for the study. The overall appearance, texture and flavour of the cookies were moderately liked by the panellists as indicated in the qualitative descriptive analysis. The product did not change much with the storage of 90 days. The cookies were high in dietary fibre (2.5g per serving), out of which ?- glucan, a soluble fibre was found to be 0.8g per serving which offers a healthy alternative for consumers. The biodegradable polymer used for packaging the cookies was prepared using terpolymer. The chemical and physical properties of the polymer were determined using acid value which was between 0.0195 and 0.0200, hydroxyl value; 0.0260 and 0.023 and the molecular weight was in the range of 10,256 ? and 10,000 ? of the terpolymer A and B, respectively. The polymer demonstrated good mechanical strength as well as and water vapours barrier properties to be used as a primary package for cookies.
Glycemic Index, High Fiber, Diabetics, Biodegradable, packaging
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