Formulation of Biscuits With Withania somnifera Root Powder: Polyphenols, Enzyme Inhibition, Antioxidant Capacity, and Acrylamide Formation.

This study evaluated the application of Ashwagandha, Withania somnifera, root powder (ARP) at different levels 0% (B0 = control), 3% (B3), and 5% (B5) (W/W) in the production of biscuits as a popular snack. The results indicated that lightness increased, browning index decreased, and a significant reduction in pH was observed in these samples enriched. Compared to the control, acrylamide content (AAC) decreased in B2 and B3. Additionally, the nutritional value and the bioactive properties (total polyphenol content, α-amylase and α-glucosidase inhibitory activity, and antioxidant activity) of the enriched biscuit samples improved compared to the control. Overall, it can be concluded that by incorporating ARP into the biscuit formulations allows for the production of functional biscuit while retaining the nutritional benefits of ARP. PRACTICAL APPLICATIONS: In this study, an attempt was made to produce a biscuit that benefits from the nutritional and health-promoting effects of the root of the Ashwagandha, considering the health-promoting and antioxidant effects and the presence of bioactive substances in it, and due to the easy production and availability of biscuits for different segments of society; in addition, it can also respond positively to consumer demand for health-oriented products. It should be noted that if consumers are aware of the beneficial nutritional and health effects of plant food ingredients in food, it will be possible to accept even larger amounts of these functional additives in the final product.