Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar

• Published in: Journal of Dairying, Foods & Home Sciences no. Of
• Main Authors: Ali, Md. Aslam, Saha, Khokan Kumar, Choudhury, Md. Selim, Ahiduzzaman, Md, Islam, Md. Nahidul
• Format: Journal Article
• Language: English
• Published: 01.12.2022

Background: Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope to substitute sugar with natural non-caloric...