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 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.
. Özcan, M. M., & Atalay, Ç. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas y aceites, 57(2), 169-174.
. Bozan, B., & Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology, 99(14), 6354-6359.
. Emir, D. D., Güneșer, O., & Yılmaz, E. (2014). Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences. Grasas y Aceites, 65(3), 029.
. Zoulias, E. I., Oreopoulou, V., & Tzia, C. (2002). Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replacers. Journal of Food Engineering, 55(4), 337-342.
. Tarancón, P., Hernández, M. J., Salvador, A., & Sanz, T. (2015). Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits. LWT-Food Science and Technology, 62(1), 640-646.
. Akoh, C. C. (1998). Fat replacers. Food technology, 52(3), 47-53.
. Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922-930.
. Swanson, R. B., & MUNSAYAC, L. J. (1999). Acceptability of fruit purees in peanut butter, oatmeal, and chocolate chip reduced-fat cookies. Journal of the American Dietetic Association, 99(3), 343-345.
. Swanson, R. B. (1998). Acceptability of reduced-fat peanut butter cookies by school nutrition managers. Journal of the American Dietetic Association, 98(8), 910-912.
. Adair, M., Knight, S., & Gates, G. (2001). Acceptability of peanut butter cookies prepared using mungbean paste as a fat ingredient substitute. Journal of the American Dietetic Association, 101(4), 467-469.
. Tarancón, P., Salvador, A., Sanz, T., Fiszman, S., & Tárrega, A. (2015). Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking. Food Research International, 69, 91-96.
. Tarancón, P., Sanz, T., Fiszman, S., & Tárrega, A. (2014). Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil. Food research international, 55, 197-206.
. Biguzzi, C., Schlich, P., & Lange, C. (2014). The impact of sugar and fat reduction on perception and liking of biscuits. Food Quality and Preference, 35, 41-47.
. Approved methods of the American association of cereal chemists. Amer Assn of Cereal Chemists, 2000.
. Awika, J. M., Rooney, L. W., & Waniska, R. D. (2004). Properties of 3-deoxyanthocyanins from sorghum. Journal of Agricultural and Food Chemistry, 52(14), 4388-4394.
. Li, H. B., Cheng, K. W., Wong, C. C., Fan, K. W., Chen, F., & Jiang, Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food chemistry, 102(3), 771-776.
. Hadnađev, T. D., Hadnađev, M., Pojić, M., Rakita, S., & Krstonošić, V. (2015). Functionality of OSA starch stabilized emulsions as fat replacers in cookies. Journal of Food Engineering, 167, 133-138.
. Lara, E., Cortés, P., Briones, V., & Perez, M. (2011). Structural and physical modifications of corn biscuits during baking process. LWT-Food Science and Technology, 44(3), 622-630.
. Chung, K. T., Wong, T. Y., Wei, C. I., Huang, Y. W., & Lin, Y. (1998). Tannins and human health: a review. Critical reviews in food science and nutrition, 38(6), 421-464.
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 3.0 License.