TY - JOUR AU - Dorota Gumul, Magdalena Krystyjan, AU - Korus, Anna AU - Marek Sikora, Jarosław Korus, PY - 2018/10/30 Y2 - 2024/03/28 TI - Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 30 IS - 9 SE - Regular Articles DO - 10.9755/ejfa.2018.v30.i9.1799 UR - https://ejfa.me/index.php/journal/article/view/1799 SP - 758-763 AB - <p>The aim of this work was to fortified biscuits with psyllium flour obtained from <em>Plantago psyllium </em>seeds and checked how this additive, reach in fibre and mucilage, had the impact on the physical, mechanical and sensory parameters of biscuits. The following addition psyllium flour was applied: 5, 10, 15 and 20% in relation to wheat flour. The moisture, texture, volume, spreadability factor, volume as well as texture, color and sensory assessment of biscuits were determined. The applied fortification contributed to increase the spreadability of biscuits and the decrease in their volume and hardness. According to consumers, the best sensory attributes received biscuits with 5% addition of psyllium flour, and higher levels of the additive had a negative impact on their sensory assessment.</p> ER -