Results: Bengal gramflour (BGF) at 6% and germinated pearl millet flour (GPMF) at 6%were found suitable to replace
part of the whole wheat flour (WWF) to make multigrain flour. Skimmed milk powder and whey protein
concentrate-70 were added at the rate of 7.8 and 7.0% (on product basis), respectively, to form dairy–multigrain
composite. Binary blend of Maltitol and FOS-sucralose in the ratio 3:1 was found suitable to replace 100% of the
sucrose in the biscuits. Polydextrose (PD) at 30% was more suitable than Simplesse® for partial replacement of
fat. The formulated biscuits had 15.98% lower energy and 30% less fat content than that of control.