Effect of Pumpkin and Sugar Beet Powder Substitution in Oat and Rye Flour Biscuits

Pumpkin is a vegetable belonging to the Cucurbitacae family, rich in minerals and dietary fiber. Sugar beet is a plant from the Amaranthaceae family and its pulp contains high dietary fiber. In this study, the effects of substitution of pumpkin and sugar beet powder at different ratios (0, 5, 10, 15%) in oat and rye flour biscuits were investigated. Some physical (color, diameter-thickness), textural, chemical (moisture) and sensory properties of the samples were investigated. While the L*, a*, b* color values of the oat flour biscuits and the sugar beet powder (SBP) substituted biscuits were lower than the other samples, the increase in the substitution ratio was caused a decrease in the L* and a* color values of the samples. Diameter values of rye flour biscuits were higher than oat flour biscuits, and thickness and spreading ratio values of oat flour biscuits were higher than rye flour biscuits. The increase in the substitution of SBP and pumpkin powder (PP) increased the diameter values of the samples. The increase in the SBP and PP substitution ratios increased the hardness value of the samples while causing a decrease in the fracturability value. In the sensory evaluation, it was observed that the biscuits with 15% PP substitution were the most liked, while the samples with the least appreciation were the biscuits with 15% SBP substitute.