In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

In this study, pumpkin (Cucurbita pepo L.), which is usually produced for its seeds, was used for production of whole pumpkin powder directly incorporated into biscuit formation. Fiber, protein and ash content of pumpkin powder are determined 13.4%, 8.5% and 4.7% (dry basis), respectively. Pumpkin powder was added into the dough by means of displacement with the wheat flour at rates of 15%, 30% and 45% during biscuit production. Firmness, work of shear, stickiness and work of adhesion were examined after adding pumpkin flour to biscuit dough at different rates and an increase of firmness, work of shear, stickiness and work of adhesion were recorded as 58.9%, 72.4%, 52.1%, and 29.4%, respectively. A decrease of 24.8% in thickness and 22.7% in volume were observed as the amount of pumpkin flour increases. When the color values were examined, darker biscuits were obtained compared to the control biscuit. Approximately an increase of 232.6% in ash content in biscuits was observed. Biscuits adding pumpkin powder had 58.4% more moisture content than the control biscuit. While decrease of hardness and toughness were observed as 82.3% and 85.4%, respectively, a significantly change of brittleness value was not observed. Biscuits were evaluated in the sensory analysis in terms of crust color, inner color, homogeneity and size of pore, taste, odor, softness, and dissolve in the mouth and greasy feeling in the mouth. According to the results of sensory analysis, biscuits that 45% pumpkin powder was added was the highest rated. According to the study, positive effects were obtained in terms of nutritional properties and favorable results were also found in texture and color of biscuits that pumpkin powder was added. These findings were also supported by the results of sensory analysis.