Enhancement of Biscuit Quality and Stability with Addition of Acorus calamus Phenolic Extract

This study investigated the effect of different solvents on the extraction yield, phenolic profile, and antioxidant activity of Acorus calamus roots, as well as the impact of incorporating the phenolic extract into biscuit formulations. Among the tested solvents, 70% ethanol extract yielded the high...

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Bibliographic Details

Main Authors:	Salwa Arafa, A. Sorour, M. Salama, Asmaa Shafiq, Azhar Khalil, Ekram Barakat
Format:	Artigo
Language:	Árabe
Published:	Mansoura University, Faculty of Agriculture 2025-06-01
Series:	Journal of Food and Dairy Sciences
Subjects:	Acorus calamus Phenolic compounds Antioxidant activity Functional biscuits Extraction solvents
Online Access:	https://jfds.journals.ekb.eg/article_433875_4c6ca7eb04f53d0ffbdcb81e88c49879.pdf
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