تولید بیسکویت فراسودمند با استفاده از عصاره فنولی برگ گیاهانشاتوت(Morus indica L.)و نعنا(Mentha spicata L.)

Natural antioxidants have gained considerable interest in recent years not only for their role in preventing the autoxidation of fat, oils and fat-containing food products, but also for their consumer health benefits. in the present study, phenolic extracts obtained from the leaves of two plants, namely, mint (menthaspicata) and mulberry (morusindica)at three different concentrations (0.5%, 1% and 1.5%; w/w) were used as sources of natural antioxidants in biscuit. total phenol content of mint and mulberry extract were 130.5 and 158.7(mg galicacid in gram of extract, respectively).the extract of mint (1% w/w), and that of mulberry (1.5% w/w) were acceptable in terms of sensory attributes and colour characteristics in biscuits. the biscuits containing selected extracts had lower peroxide and thiobarbituric acid-reactive substances (tbars) values than control (biscuit without addition of any antioxidant/extract) during storage of 90 days at room temperature. biscuits treated with the extracts were well acceptable in terms of sensory parameters during storage period. the antioxidant efficiency of the extracts in biscuit was comparable to that of a synthetic antioxidant, butylatedhydroxyanisole. therefore, phenolic extracts of mulberry and mint leaves may be used as natural antioxidants to extend the shelf life of lipid-containing foods such as biscuits