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

Authors : Seda YALCİN

Pages : 406-411

Doi:10.21448/ijsm.375105

View : 6 | Download : 4

Publication Date : 2017-12-20

Article Type : Research Paper

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