Noura Jamal1*
1 Dept. of Food Science, Faculty of Agricultural, Latakia University, Syria.
(*Corresponding author: Noura Jamal, Email: noura.jamal@latakia-univ.edu.sy, nouraaimjamal87@gmail.com, mob.: 0940722518).
Received: 26/ 9/ 2025 Accepted: 12/ 1/ 2026
Abstract:
This research was conducted in the laboratories of the Food Sciences Department at the Faculty of Agricultural at Lattakia University during 2025. It aimed to study the extent of the effect of different types of aromatic plant powders (rosemary, anise, and marjoram) on some of the sensory properties of biscuits to determine the best mixtures, then conduct rheological tests for the dough and physical and chemical tests for the resulting biscuits, The biscuits were prepared using oats and wheat flour in a 1:1 ratio and a mixture of three different ingredients (rosemary, anise, and marjoram), and the maximum replacement ratios of each powder were determined based on the results of preliminary experiments. The Simplex Lattice Mixture Design (SLMD) was used to determine the effect of blends on the sensory characteristics of the produced biscuits, which included color, odor, texture, taste, bitter aftertaste, and overall acceptability. It was found that the optimum values for the mixture used for produced biscuit based on the maximum values of sensory characteristics were 0.125% rosemary, 1.525% anise and 0.85% marjoram. According to this mixture in theory, the color was 8.01, the odor was 7.79, the texture was 8.00, the taste was 7.70, the bitter aftertaste was 7.47 and the overall acceptability was 7.55. Experimentally perspective, the color was 7.8, the odor was 7.6, the texture was 7.90, the taste was 7.40, the bitter aftertaste was 7.5 and the overall acceptability was 7.6. When determining the physical characteristics of the resulting biscuits, which were represented by the spread ratio, it was noted that there were no significant differences between resulting biscuits and the control sample, while on the other hand, an increase in phenolic content, and antioxidant capacity was noted in the produced biscuits.
Keywords: Oatmeal, rosemary, anise, marjoram, Simplex Lattice Mixture Design (SLMD).
Full paper in Arabic: PDF