engleski

EFFECTS OF BLACK CURRANT ADDITION ON FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF BISCUITS

Consumer demands for healthy and functional bakery products like biscuits are increasing. In the present work, the incorporation of dried black currant flour to basic biscuit formulation was examined in order to improve the nutritional quality and biological functionality of the products. Dietary fibres and total phenolics content (Folin-Ciocalteau method), free radical scavening activity (DPPH assay) and ferric reducing antioxidant power (FCR assay) were evaluated. The objective of the present study was also to investigate whether there were sensory and textural differences between control biscuit and black currant-enriched biscuits. Obtained results showed that addition of black currant flour into biscuits resulted in an increase of total polyphenol content and antioxidative activity. Total dietary fibre content also increased. Black currant enriched biscuits were rated higher regarding structural and sensory characteristics such as colour, taste and texture as compared to control biscuits. Total germ and mould count of the fresh prepared and 4 week-stored biscuits was very low representing a microbiologically safe product.

Antioxidant properties; biscuit; black currant; functional properties

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