| dc.description.abstract | In this study, it was aimed to utilize artichoke leaf powder (<850 µm) obtained after drying and grinding artichoke leaf waste, which is produced both during domestic consumption and industrially, in functional cracker production. Physical (diameter, thickness, weight, spread factor, L *, a *, b *, breaking strength), chemical (moisture, ash, protein, fat, total dietary fibre) and sensory propertiesof the crackers which were produced by substituting wheat flour in cracker formulation with 10%, 20% and 30% artichoke leaf powder were determined. It was found that substituting artichoke leaf powder increased the ash content of crackers by 5.7 - 28.6% and total dietary fiber content by 216 -721%. With increasing total dietary fiber and ash content, nutritionally rich and sensoriallyacceptable functional crackers were obtained, particularly at substitution levels of 10% and 20%. As a result of enrichment with artichoke leaf, cracker, hardness decreased and crispness increased. Artichoke leaves have been successfully applied in the enrichment of crackers, which are among the most frequently consumed snacks by children, as a component with high added value. | |
