Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

In this study, fat was replaced by ground yellow poppyseed in biscuit formulation for producing low fat biscuit and the changes inphysical characteristics, color values and total phenolic content of biscuitswith fat replacement were investigated. Fat replacement caused an increase inweight and spread ratio of biscuits, indicating improved quality. Lower L*values, higher a* and b* values were obtained for biscuits including groundyellow poppy seed. Total phenolic content of biscuits increased gradually asground yellow poppy seed level in biscuits increased.