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Journals / International Journal of Secondary Metabolite / 2017 / Cilt: 4 - Sayı: 3

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

Seda YALCIN
Pages
406–411
Publication Date
2022-10-19
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:Fat replacement caused an increase in weight and spread ratio of biscuits, indicating improved quality.
💡
Conclusion & Impact:Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:poppy seed · fat replacer · biscuit

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.

Özet

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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Cite This Article

YALCIN, S. (2022). Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer. International Journal of Secondary Metabolite, Cilt: 4 - Sayı: 3, 406–411. https://ajindex.com/articles/541753

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