Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of oil production rich in phenolic compounds and different types fats (rapeseed oil, margarine coconut oil)—was estimated using central composite design (CCD) with two factors response surface methodology (RSM). Effects partial substitution WF RPC (0–40 g) a total blend (100 various amounts saturated fatty acids (SAFA = 2.3–24.9 on antioxidant capacity (AC) sensory characteristics (color, odor, texture, flavor, overall acceptability, purchase intent scores) novel were investigated. Conventional solid (liquid)–liquid extraction ultrasound-assisted (UAE) applied to extract antioxidants from main ingredients used preparation doughs as well baked biscuits. AC their components determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. DPPH results highest (DPPH 15,358–15,630 μmol Trolox (TE)/100 40 g 7395–10,088 TE/100 g). However, these had lower scores each attribute lowest scores. quadratic surfaces drawn mathematical models order ensure good quality proposed RPC. obtained mean correlate predicted values (R2 0.7751–0.9969). addition high potential replacement or interfered acceptability.