Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications

Abstract

Biscuits are a popular, low-cost, and ready-to-eat food. However, high sugar level and low fiber content of biscuits are linked to serious health risks such as diabetes and obesity. The objective of this study was to develop low-calorie biscuits with enhanced dietary fiber content by incorporating stevia extract alongside oat and fenugreek fibers. Five distinct formulations were developed using white flour and other ingredients. These were designated as control (100% refined wheat flour with 30 g sugar), WG-3 (100% refined wheat flour with 3 g galactomannan and 27 mL stevia extract), WG-6 (100% refined wheat flour with 6 g galactomannan and 27 mL stevia extract), WB-3 (100% refined wheat flour with 3 g β-glucan and 27 mL stevia extract), and WB-6 (100% refined wheat flour with 6 g β-glucan and 27 mL stevia extract). The study found that substituting sugar with a combination of stevia extract and dietary fibers resulted in a reduction of both non-reducing sugars and caloric level. Also, the substitution of sugar with stevia extract and dietary fibers boosted antioxidant activity and suppressed α-amylase and α-glucosidase enzymes. Among all formulations, WB-6 demonstrated superior bioactivity, achieving an antioxidant activity of 8.63% and inhibition rates of 33.87% against α-amylase and 42.53% against α-glucosidase. The study found that biscuits made with stevia extract and dietary fibers are a promising low-calorie, high-fiber functional food.