ArticleFood science & nutrition2024
Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu-A Chinese Shortbread Cookie.Foods (Basel, Switzerland) · 2026Article
- Curcumin modulates NF-κB and Nrf2 pathways to mitigate inflammation, oxidative stress, and virulence in Pseudomonas aeruginosa-infected bronchial epithelial cells.Archives of microbiology · 2026Article
- Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders.Food science & nutrition · 2024Article
- Hesperetin Attenuates Liver Fibrosis in Mice by Modulating Selected Gut Microbial Populations and SIRT2-Associated Inflammatory Signaling.Iranian journal of pharmaceutical research : IJPRArticle
- Baicalein Protects H9c2 Cardiomyoblasts Against LPS-Induced Inflammatory Injury by Modulating the NF-κB/NLRP3 Inflammasome Pathway and Mitochondrial ROS.Iranian journal of pharmaceutical research : IJPRArticle
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Authors and funding
5 authors.
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Abstract
Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%.
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