engleski

Characterization of biscuits enriched with black currant and jostaberry powder

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 biscuit. In this work black currant and jostaberry powder were used as ingredients for biscuit production since consumer demants for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuit 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 rabidly digestible strach. All examined antioxidant and sensory properties were improved when a chocolate coat was formed on the biscuits. Fracturability and hardness were affected by berry powder addition.

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

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