Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (−b = blueness, +b = yellowness) values decreased significantly (P < 0.05). A significant type of fortification agent × storage time interaction (P < 0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. PRACTICAL APPLICATIONSAs the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies.

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Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sourdough ABSTRACTIn recent years, sourdough with rich aroma and natural microflora has been used to extend the shelf life and increase the quality of bakery foods, which have an important place in food consumption. In this study, the aim was to identify lactic acid bacteria (LAB) and yeast strains isolated from 10 different sourdough samples obtained from 10 different local bakeries in İzmir. Microorganisms in sourdough products were identified by the Vitek 2 Compact (Biomeriux, France) device according to their biochemical properties. As a result, 8 different lactic acid bacteria strains (Lactobacillus plantarum, L. casei, L. paralimentarius, L. acidophilus, L. brevis, L. sanfranciscensis, Pediococcus pentosaceus, Leuconostoc mesenteroides) and 4 different yeast strains (Candida humulis, Torulaspora delbrueckii, Debaryomyces hansenii ve Saccharomyces cerevisiae) were determined. The most common (dominant) species in sourdoughs produced in the cities of İzmir and Manisa (Turkey) were L. mesenteroides and D. hansenii. Species identification of L. mesenteroides and D. hansenii detected in this study was also carried out by real-time PCR using primers and probes specific for 23S rRNA and ITS1 gene regions. In conclusion, correct identification of microflora is required for the production of sourdough bread that has rich aroma, has a long shelf life.