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Gluten free (GF) protein enriched cookies with reduced calories were developed using sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It’s physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic.

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Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.