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

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