Abstract:

In this study, the aim is to produce biscuits with full grain milk in different proportions. For this purpose; Requirements-79 grain samples were obtained with a full grain milk in a laboratory-type grain moisture. The whole grain powder was also used in the production of biscuits, in six different proportions (% 0, 20, 40, 60, 80 and 100), and was deposited in biscuits powder. Produced biscuits also studied the hardness, color (L*, a* and b*), physical (diameter, thickness and spread rate), chemical, nutritional (nuts, raw ashes, raw proteins, raw fiber, phytic acid and total phenolic substance) and sensory (taste, color, smell, appearance and general taste). With the residence of whole grain milk, descriptively, the diameter and spread rates of biscuits have decreased, and the thickness values have increased. It is also determined that the values of the biscuits L* and B* are reduced, and the values of a* and hardness are increased. In terms of chemical properties, with the increase in the amount of full grain milk, it has been found that the cakes have increased the content of moisture, raw protein, raw ashes, raw fiber, phytic acid and total phenolic substances. Also, it has been determined that the supplementation of whole grain milk does not negatively affect the sensual properties of biscuit. As a result, when compared with examples, the control group found that biscuits needed more than 60% to maintain their physical properties, and more than 20% to maintain their chemical and sensual properties.

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