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

• Published in: International Journal of Secondary Metabolite
• Main Author: Seda Yalcin
• Format: Article in Journal/Newspaper
• Language: English
• Published: International Journal of Secondary Metabolite 2017
• Subjects: poppy seed; fat replacer; biscuit; Agriculture; S; Plant culture; SB1-1110; yellow poppy
• Online Access: https://doi.org/10.21448/ijsm.375105; https://doaj.org/article/683cdcb3538345ca8b9601783fe4c776

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.