4,375
Views
41
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits

, &
Pages 691-700 | Received 21 Aug 2005, Accepted 01 Jan 2006, Published online: 18 Apr 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Shaik Abdul Hussain, Narender Raju Panjagari, R. R. B. Singh & G. R. Patil. (2015) Potential Herbs and Herbal Nutraceuticals: Food Applications and Their Interactions with Food Components. Critical Reviews in Food Science and Nutrition 55:1, pages 94-122.
Read now
Antonella Pasqualone, Anna Maria Bianco & VitoMichele Paradiso. (2013) Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins. CyTA - Journal of Food 11:4, pages 301-308.
Read now
Dipin S. Pillai, P. Prabhasankar, B.S. Jena & C. Anandharamakrishnan. (2012) Microencapsulation of Garcinia Cowa Fruit Extract and Effect of its use on Pasta Process and Quality. International Journal of Food Properties 15:3, pages 590-604.
Read now
AnamarijaI. Mandic, SonjaM. Đilas, GordanaS. Ćetković, JasnaM. Čanadanović-Brunet & VesnaT. Tumbas. (2008) Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract. International Journal of Food Properties 11:4, pages 713-726.
Read now
B. Nanditha & P. Prabhasankar. (2008) Antioxidants in Bakery Products: A Review. Critical Reviews in Food Science and Nutrition 49:1, pages 1-27.
Read now
Y.R. Liang, Q. Ye, J. Jin, H. Liang, J.L. Lu, Y.Y. Du & J.J. Dong. (2008) Chemical and Instrumental Assessment of Green Tea Sensory Preference. International Journal of Food Properties 11:2, pages 258-272.
Read now
Saeedeh Arabshahi-Delouee & Asna Urooj. (2007) Application of Phenolic Extracts from Selected Plants in Fruit Juice. International Journal of Food Properties 10:3, pages 479-488.
Read now

Articles from other publishers (34)

Cennet YAMAN. (2023) Phytochemicals and Antioxidant Activities in methanol extracts of Endemic Haplophyllum Species from Türkiye. Sakarya University Journal of Science 27:3, pages 687-696.
Crossref
Makhlouf Chaalal, Siham Ydjedd & Afaf Chebout. (2023) Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant. Acta Universitatis Cibiniensis. Series E: Food Technology 27:1, pages 143-154.
Crossref
Lisa Newman, Brooke Crawford, Grace Loke & Julia Y. Q. Low. (2023) Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV ‐2 patients . International Journal of Food Science & Technology 58:5, pages 2199-2215.
Crossref
Clement Chinedum Ezegbe, Justina Uzoamaka Onyeka & Smith G. Nkhata. (2023) Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour. Heliyon 9:4, pages e15045.
Crossref
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, Raluca-Aniela Gheorghe-Irimia, Elena Narcisa Pogurschi, Manuella Militaru, Cristin Borda & Oana-Mărgărita Ghimpețeanu. (2023) Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods 12:6, pages 1334.
Crossref
Ovidiu Tița, Maria Adelina Constantinescu, Mihaela Adriana Tița, Tiberius Ilie Opruța, Adriana Dabija & Cecilia Georgescu. (2022) Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir. Applied Sciences 12:20, pages 10287.
Crossref
Kamran Ashraf, Imran Pasha, Qamar uz Zaman, Arif Nazir & Munawar Iqbal. (2022) Quantification of antioxidant potential of baked and fried multigrain food material as a tool for nutritional optimization strategy. Biocatalysis and Agricultural Biotechnology 41, pages 102315.
Crossref
Valeria Laganà, Angelo Maria Giuffrè, Alessandra De Bruno & Marco Poiana. (2022) Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods 11:8, pages 1137.
Crossref
Zein Najjar, Jaleel Kizhakkayil, Hira Shakoor, Carine Platat, Constantinos Stathopoulos & Meththa Ranasinghe. (2022) Antioxidant Potential of Cookies Formulated with Date Seed Powder. Foods 11:3, pages 448.
Crossref
Angelo Maria Giuffrè, Manuela Caracciolo, Marco Capocasale, Clotilde Zappia & Marco Poiana. (2022) Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods 11:3, pages 299.
Crossref
Xiaorui Zhao, Deju Zhang, Jingbo Liu & Ting Zhang. (2021) Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin. Journal of Food Processing and Preservation 45:10.
Crossref
Ondřej Král, Zdeňka Javůrková, Dani Dordevic, Matej Pospiech, Simona Jančíková, Kseniia Fursova & Bohuslava Tremlová. (2021) Biscuits Polyphenol Content Fortification through Herbs and Grape Seed Flour Addition. Processes 9:8, pages 1455.
Crossref
Xiaodan Hui, Gang Wu, Duo Han, Xi Gong, Letitia Stipkovits, Xiyang Wu, Shuze Tang, Margaret A. Brennan & Charles S. Brennan. (2021) Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. LWT 143, pages 111167.
Crossref
Joelle Nadine Mbieda, Daniel Lissouck, Pie Pascal Amoa Onguene, Baruch Ateba Amana, Jean Moto Ongagna, Flavien Aristide Toze & Désiré Bikele Mama. (2020) Insight into the antioxidant and antiradical properties of colorotane sesquiterpenes extracted from Warburgia ugandensis: theoretical evaluation. Structural Chemistry 32:2, pages 667-677.
Crossref
Emine AYDIN. (2020) Unlu Mamullerin Kompozit Unlar ile ZenginleştirilmesiEnrichment of Bakery Products with Composite Flours. Akademik Gıda 18:2, pages 217-227.
Crossref
Hamza Alaşalvar & Mustafa Çam. (2020) Ready to drink iced teas from microencapsulated spearmint (Mentha spicata L.) and peppermint (Mentha piperita L.) extracts: physicochemical, bioactive and sensory characterization. Journal of Food Measurement and Characterization 14:3, pages 1366-1375.
Crossref
Cennet YAMAN, Osman TUGAY & Deniz ULUKUŞ. (2020) Endemik Haplophyllum A. Juss. Türlerinin Antioksidan Aktivitesi Üzerine Lokasyon ve Tür Farkının EtkisiThe Effect of Location And Species Differences on Antioxidant Activities of Endemic Haplophyllum A. Juss.. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 10:1, pages 648-657.
Crossref
Bojana Filipčev. 2020. Feed Additives. Feed Additives 279 294 .
Waleed AL-Ansi, Amer Ali Mahdi, Qais Ali Al-Maqtari, Mingcong Fan, Li Wang, Yan Li, Haifeng Qian & Hui Zhang. (2019) Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits. Journal of Food Measurement and Characterization 13:3, pages 2426-2437.
Crossref
Cennet YAMAN, Deniz ULUKUŞ & Osman TUGAY. (2019) Bazı Ruta L. Ekstraktlarının Biyoaktif Madde İçerikleri ve Radikal Kovucu AktiviteleriTotal Bioactive Contents and Radical Scavenging Activities of Some Ruta L. Extracts. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 22:2, pages 193-201.
Crossref
Margarida Faustino, Mariana Veiga, Pedro Sousa, Eduardo Costa, Sara Silva & Manuela Pintado. (2019) Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 24:6, pages 1056.
Crossref
Tripti Malik. 2018. Food Science and Nutrition. Food Science and Nutrition 235 265 .
Emine Nur Herken, Senay Simsek, Jae-Bom Ohm & Aysun Yurdunuseven. (2017) Effect of Mahaleb on Cookie Quality. Journal of Food Processing and Preservation 41:4, pages e13032.
Crossref
Cristina Caleja, Lillian Barros, Amilcar L. Antonio, M. Beatriz P.P. Oliveira & Isabel C.F.R. Ferreira. (2017) A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry 216, pages 342-346.
Crossref
Tripti Malik. 2017. Examining the Development, Regulation, and Consumption of Functional Foods. Examining the Development, Regulation, and Consumption of Functional Foods 230 270 .
Shivani Bajaj, Asna Urooj & P Prabhasankar. (2016) Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits. Current Research in Nutrition and Food Science Journal 4:3, pages 209-216.
Crossref
Hefnawy T. Hefnawy, Gehan A. El-Shourbagy & Mohamed Fawzy Ramadan. (2016) Phenolic extracts of carrot, grape leaf and turmeric powder: antioxidant potential and application in biscuits. Journal of Food Measurement and Characterization 10:3, pages 576-583.
Crossref
Zeynep Aksoylu, Özlem Çağindi & Ergun Köse. (2015) Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit. Journal of Food Quality 38:3, pages 164-174.
Crossref
C. R. Drisya, B. G. Swetha, V. Velu, D. Indrani & R. P. Singh. (2013) Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies. Journal of Food Science and Technology 52:1, pages 500-506.
Crossref
S. Padma Ishwarya & P. Prabhasankar. (2013) Fructooligosaccharide – Retention during baking and its influence on biscuit quality. Food Bioscience 4, pages 68-80.
Crossref
SH Park, HS Lim & SY Hwang. (2012) Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder. Food Science and Technology International 18:5, pages 435-443.
Crossref
Madiha Dhibi, Beligh Mechri, Faten Brahmi, Fathia Skhiri, Mohammed A Alsaif & Mohamed Hammami. (2012) Fatty acid profiles, antioxidant compounds and antiradical properties of Pinus halepensis Mill. cones and seeds . Journal of the Science of Food and Agriculture 92:8, pages 1702-1708.
Crossref
Bheema Rao Nanditha, Bhabani Sankar Jena & Pichan Prabhasankar. (2009) Influence of natural antioxidants and their carry-through property in biscuit processing. Journal of the Science of Food and Agriculture 89:2, pages 288-298.
Crossref
Anamarija MandicI.I., Sonja DjilasM.M., Jasna Canadanovic-BrunetM.M., Gordana CetkovicS.S. & Jelena VulicJ.J.. (2009) Antioxidant activity of white grape seed extracts on DPPH radicals. Acta Periodica Technologica:40, pages 53-61.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.