Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit

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dc.contributor.authorAksoylu Z.
dc.contributor.authorÇağindi O.
dc.contributor.authorKöse E.
dc.date.accessioned2024-07-22T08:13:24Z
dc.date.available2024-07-22T08:13:24Z
dc.date.issued2015
dc.description.abstractBlueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (-a=greenness, +a=redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (-b=blueness, +b=yellowness) values decreased significantly (P<0.05). A significant type of fortification agent×storage time interaction (P<0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. Practical Applications: As the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies. © 2015 Wiley Periodicals, Inc.
dc.identifier.DOI-ID10.1111/jfq.12133
dc.identifier.issn01469428
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16334
dc.language.isoEnglish
dc.publisherBlackwell Publishing Ltd
dc.subjectPapaver
dc.subjectVaccinium
dc.subjectVitaceae
dc.subjectAntioxidants
dc.subjectFatty acids
dc.subjectFree radicals
dc.subjectOils and fats
dc.subjectPhysicochemical properties
dc.subjectPlants (botany)
dc.subjectAnti-oxidant activities
dc.subjectAntioxidative property
dc.subjectFree radical scavengers
dc.subjectPhysicochemical parameters
dc.subjectProcessing industry
dc.subjectResearch and development
dc.subjectSensory characteristics
dc.subjectTotal phenolic content
dc.subjectBakeries
dc.titleEffects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit
dc.typeArticle

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