Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes.

ABSTRACT: The objective of this study was to produce fiber-enriched crackers by substitution of corn flour and whole wheat flour with oleaster powder (OP) at levels of 0% (C-0), 10% (C-10), 20% (C-20), 30% (C-30), and 50% (C-50) and to determine their sensory, textural, color, and bioactive properties, as well as revealing their dietary fiber and glycemic index values. The results showed that the L* values of the samples were found to range from 62.39 (C-30) to 67.31 (C-0), a* values from 4.43 (C-10) to 8.30 (C-50), and b* values from 21.32 (C-10) to 27.40 (C-50). The hardness and fracturability of the samples decreased with increasing OP concentration, with hardness values ranging from 77.45 to 363.35 N and fracturabilitiy values ranging from 23.30 to 33.90 mm. The total phenolic content (TPC) of t

SUBMITTER: Duskun B 

PROVIDER: S-EPMC11870954 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature