Use possibility of convectional dried kumquat fruit (Citrus fortunella) and peel in biscuit production

In this study, kumquat fruit (Citrus fortunella) and kumquat shell, which were obtained from Erzin district of Hatay province and whose production in Turkey is increasing over time, were used. After kumquat fruits and shells were dried and powdered by the convection drying method, biscuits with kumquat shell powder (KKT) and kumquat fruit powder (KMT) were produced by adding them into the biscuit dough formulation at the rates of 0%, 3%, 6% and 9%; Total phenolic substance, DPPH antioxidant activity, carotenoid, moisture, ash, crude fiber, protein amounts and color values (L*, a* and b*) of these powders and biscuits were examined. The highest rates in terms of total phenolic substance, antioxidant capacity and carotenoids were found in biscuits with 9% kumquat shell powder and biscuits with kumquat fruit powder. In addition, diameter, thickness and textural measurements were made on the biscuits and sensory evaluation analyzes were performed. The addition of KKT and KMT positively affected the development of antioxidant activity by increasing the amount of phenolic substances in biscuits. A significant difference was found between KKT and KMT added biscuits in terms of total carotenoid amount (p<0.05). The amount of moisture, the amount of crude fiber and the amount of ash increased as the ratio of KKT and KMT added to the biscuit dough increased. According to the sensory evaluation, biscuits with 3% addition of KKT and KMT were highly appreciated.