Vol. 12, Issue 6 (2023)

Author(s):
Sniya Varghese, Rashmi KG and Dinker Singh

Abstract:
The present investigation was carried out to develop whey fortified diabetic cookies with the best level of whey and sucralose. The prepared cookies were light brown in colour with acceptable flavor and overall acceptability. The physicochemical and nutritional analysis of the diabetic whey cookies was analyzed. The protein, total moisture, ash, fat, crude fiber content and water activity of whey fortified diabetic cookies were found 10.46, 1.78, 2.10, 26, 2.91 percentage and 0.49 respectively. The protein content of whey fortified diabetic cookies was significantly increased and there was a slight increase in fat and crude fiber percent. The formulation with 25% whey and 0.07% sucralose for whey fortified diabetic cookies was found highly suitable.