Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

Year 2017, Volume: 4 Issue: 3, Special Issue 2, 406 - 411, 20.12.2017

Seda Yalcin

https://doi.org/10.21448/ijsm.375105

Cited By: 5

Abstract

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.

Keywords

poppy seed, fat replacer, biscuit

Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

Abstract

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.

Keywords

poppy seed, fat replacer, biscuit

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