Original scientific paper

Characterization of biscuits enriched with black currant and jostaberry powder

Dunja Molnar ; Prehrambeno - biotehnološki fakultet
Suzana Rimac Brnčić ; Prehrambeno - biotehnološki fakultet
Lovorka Vujić ; Farmaceutsko biokemijski fakultet
Erno Gyimes ; Institute of Food Engineering, University of Szeged, Hungary
Judit Krisch ; Institute of Food Engineering, University of Szeged, Hungary

Abstract

The aim of this research was to characterize the improvement in nutritional value, antioxidant activity as well as to evaluate textural and
sensory properties of enriched biscuits. In this work black currant and jostaberry powder were used as ingredients for biscuits production since
consumer demands for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuits
resulted in increase of total polyphenol and crude fibre content as well as antioxidant activity. Addition of berry powder resulted in decrease of
rapidly available glucose and rapidly digestible starch. All examined antioxidant and sensory properties were improved when a chocolate coat
was formed on the biscuits. Fracturabillity and hardness were affected by berry powder addition.

Keywords

black currant; jostaberry; powder; biscuit; sensory properties; starch digestibility

Hrčak ID:

147819

URI

https://hrcak.srce.hr/147819

Publication date:

1.10.2015.

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