The fortification of biscuits with some botanical ingredients having functional properties

In this research by using some botanical ingredients, of which functional properties were proven by scientific studies, increase of antioxidant activities of sweet and salted biscuits have been aimed. For this purpose %5 percentage by dough weight of blueberry, poppy seed and grape seed were added to sweet biscuits; %2.5 percentage by dough weight of green tea and vine leaves and %1 percentage by dough weight of olive leaves were added to salty biscuits. Sweet and salty biscuits that were produced in accordance with newly developed formulas were stored at 20°C during 5 months and in the 0th month (the first month of production), 1st, 3rd and 5th months the changes occured in some physical, chemical and sensorial characteristics of biscuits were determined by carrying out certain analyses.With addition of fortification agents to sweet and salty biscuits the ash, crude fat and crude fiber contents of biscuits increased. In sweet biscuit grape seed and poppy seed, in salty biscuit green tea and olive leaf contributed to protein content increase.While botanical ingredients, which were added to sweet biscuits, increased the biscuits? diameter; supplementation agents, which were added to salty biscuits, increased the biscuits? diameter and spread factor, decreased thickness and wieght of biscuits.During storage increase in moisture content of sweet and salty biscuits were determined. On the other hand peroxide values and free fatty acid values of biscuits were measured periodically to predict shelf-lives of products. The peroxide values of sweet biscuit types ranged between 0.20-6.27 meq O2/kg; of salty biscuit types ranged between during storage. The free fatty acids values ranged between 0.33-0.52 % for sweet-type biscuits and 0.19-0.45 % for salty-type biscuits.The major goal of this research, enhancing the functionality of biscuits, was achieved by increasing of biscuits? phenolic matter content and antioxidant activity with the addition of fortification agents. During storage while biscuits? phenolic matter contents were reducing, the antioxidant activity values had no constant increasement or reduction tendency.According to results of sensory panels performed by trained panelists, general acceptability of biscuits diminished in parallel with storage time and by panelists it was stated that consumption of biscuits were considerably difficult at the end of 5th month.