Article

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

2015-06-01

Abstract excerpt

Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (−b = blueness, +b = yellowness) values decreased significantly (P < 0.05). A...

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Literature Corpus work: 2ef284e7-c247-51e5-ae4f-8dbdd86a968e
DOI: 10.1111/jfq.12133

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