Inhibition of acrylamide and α-amylase and α-glucosidase activities in Echium amoenum powder fortified biscuits.

Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EAP) at levels of zero, 1 and 2 % w/w was investigated in the production of biscuit as a widely consumed snack and some characteristics of dough and biscuit samples were evaluated. By adding EAP and increasing its level, water absorption values and dough stability increased (p < 0.05) but the development time of the dough and the degree of loosening of the dough decreased (p < 0.05); moisture and fiber content of biscuits increased (p < 0.05) and their color changed significantly. Also, by increasing the percentage of EAP in biscuit samples, water loss percent (WL), carbohydrate and total energy decreased significantly; acrylamide content (AAC) also decreased (p < 0.05) and beneficial effects improved so that antioxidant activity (AA), total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and enzyme (α-amylase and α-glucosidase) inhibitory activity increased in biscuits (p < 0.05). With increasing EAP percentage, diameter, thickness, spread ratio, hardness and fracturability of biscuit samples decreased. In general, it is concluded that by adding EAP (maximum 2 % w/w) to the biscuit formulation; it can be expected to produce functional biscuit. EAP has shown therapeutic potential (antioxidative and antidiabetic) in vitro; thus, it can be used for the development of functional foods for oxidative stress and diabetes.