Currently there
is a growing demand for fiber fortified food products in the world to prevent
from non-communicable diseases.
To develop high
fiber soft dough biscuit, kohila flour was added to biscuit
formulation at 10% and 15% levels (w/w), respectively. Sugar was substituted
with sucralose (1 g) to obtain a low energy product.
The chemical and
proximate compositions of the product (moisture, pH, protein, fat, ash, dietary
fiber, carbohydrate, sodium and heavy metal, antioxidant capacity) were
determined.
