Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

Ertan Ermiş; Betül Kevser Tuğla; Büşra Külsoy

Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

2020

Ertan Ermiş | Betül Kevser Tuğla | Büşra Külsoy

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheat flour. The data obtained from this study revealed that fortification with powder materials affected protein and moisture content of final product. Additionally, adding powder materials to whole wheat biscuit formulation increased the total amount of phenolics and antioxidant activity significantly. Results of instrumental colour analysis indicated that fortification increased darkness and redness when compared with the control. Sensory analysis data indicated that non-fortified and fortified samples provided similar sensory attributes.

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