Development of sugar free cookies with novel biodegradable packaging film

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