Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer
In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated. Fat replacement caused an increase in weight and s...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
izzet kara
2017-12-01
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| Series: | International Journal of Secondary Metabolite |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/ijsm/issue/33748/375105?publisher=ijate |
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| Summary: | In this study, fat was replaced by ground yellow poppy
seed in biscuit formulation for producing low fat biscuit and the changes in
physical characteristics, color values and total phenolic content of biscuits
with fat replacement were investigated. Fat replacement caused an increase in
weight and spread ratio of biscuits, indicating improved quality. Lower L*
values, higher a* and b* values were obtained for biscuits including ground
yellow poppy seed. Total phenolic content of biscuits increased gradually as
ground yellow poppy seed level in biscuits increased. |
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| ISSN: | 2148-6905 |