Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Biscuits are one of the most consumed bakery products that contain a high content fat, sugar, and different additives may cause various health problems. This has led to an increased focus on enriching with plant extracts improve their nutritional sensory properties. The objective current work was investigate effect replacing wheat flour such as blueberry cranberry (at concentrations 3%, 6%, 9%) compare control biscuits regarding physico-chemical color parameters. In addition, analysis conducted determine consumer acceptability enriched biscuits. enrichment powder significantly moisture decreased pH values (p < 0.05). Similarly, cranberry-enriched had higher content, water activity, compared samples On other hand, either or lightness (L*), yellowness (b*), chroma value (C*), h-value (h) but redness (a* value) Our results showed increasing extract addition in biscuits, attributes odor taste were improved. study suggest improved