THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they produced from wholegrain flour nutritionally rich cereals and/or contain valuable natural sources health promoting compounds. In this study, wheat, rye, and triticale (hybrid wheat rye) were used as a basis for biscuit production dried sea buckthorn (Hippophae rhamnoides L.) pomace an additive enhancement their value. Besides benefits, addition increased hardness up to 37% fracturability 30%, moreover, undesirable acrylamide formation was twice in case biscuits, 4.5 times rye biscuits. For diminishing the formation, asparaginase treatment wet applied which resulted substantial decrease (30 – 60%) final This intervention examined terms impact on textural properties cereal with enzymatically treated pomace. Despite expectations negligible quality texture analysis showed significant differences between containing untreated reflected original values controls, at least. However, these alterations cannot be fully attributed enzymatic since procedure application, including adjustment pH neutral values, affected additive. Descriptive sensory consumer acceptance test revealed preferences addition.