# Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
## 3 Results  
### Physico-chemical Analysis of Biscuits  
The physico-chemical parameters of the biscuits are presented in Table 2. The results showed that there was a significant difference (\(p<0.05\)) in water activity between biscuits enriched with cranberry powder (6 and 9%) and control samples. Moreover, biscuits enriched with 9% cranberry powder had significantly higher water activity compared to biscuits with 3 and 6% cranberry powder. On the one hand, water activity of biscuits enriched with 3 to 9% of blueberry powder was not significantly different compared to control samples. On the other hand, significant differences were shown in moisture content (\(p<0.05\)), where biscuits enriched with 9% blueberry and those with 9% cranberry differed from the control sample. Similarly, [PERSON] et al. (2017) reported an increase in moisture content in samples enriched with tomato pomace, which can be explained by the fact that powdered cranberry and blueberry extracts may have greater water holding capacity than wheat flour. Similarly, [PERSON] et al. (2018) reported a significant increase in moisture content with the addition of 5 and 15% of Saskatoon berry in biscuit composition. The enrichment of biscuits with blueberry and cranberry powder also had an impact on the acidity and pH values of biscuits, where significant differences were recorded. Both \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**PE (\%)**} & \multirow{2}{*}{**Weight (g)**} & \multirow{2}{*}{**Height (cm)**} & \multicolumn{2}{c}{**Specific**} & \multirow{2}{*}{**Moisture (\%)**} & \multicolumn{2}{c}{**Water**} & \multirow{2}{*}{**pH**} & \multirow{2}{*}{**Acidity**} \\  & & & & & & & & **Activity** & \\ \hline Control & 0 & 8.76 \(\pm\) 1.01 a & 0.43 \(\pm\) 0.06 a & 0.73 \(\pm\) 0.01 a & 4.48 \(\pm\) 0.24 b & 0.32 \(\pm\) 0.01 c & 6.87 \(\pm\) 0.08 a & 7.36 \(\pm\) 1.21 b \\ \hline Blueberry- & 3 & 8.21 \(\pm\) 0.47 a & 0.55 \(\pm\) 0.09 a & 0.73 \(\pm\) 0.02 a & 5.26 \(\pm\) 0.19 ab & 0.32 \(\pm\) 0.0 c & 6.49 \(\pm\) 0.04 b & 8.99 \(\pm\) 0.85 ab \\ enriched & 6 & 9.68 \(\pm\) 0.23 a & 0.43 \(\pm\) 0.06 a & 0.73 \(\pm\) 0.01 a & 5.63 \(\pm\) 0.66 ab & 0.34 \(\pm\) 0.01 b & 6.25 \(\pm\) 0.04 c & 9.91 \(\pm\) 1.68 ab \\ biscuits & 9 & 9.52 \(\pm\) 0.61 a & 0.47 \(\pm\) 0.06 a & 0.74 \(\pm\) 0.01 a & 5.98 \(\pm\) 0.35 a & 0.35 \(\pm\) 0.03 b & 6.10 \(\pm\) 0.05 ad & 11.22 \(\pm\) 2.36 ab \\ \hline Cranberry- & 3 & 8.81 \(\pm\) 0.66 a & 0.47 \(\pm\) 0.06 a & 0.74 \(\pm\) 0.02 a & 5.73 \(\pm\) 0.48 ab & 0.33 \(\pm\) 0.01 b & 6.04 \(\pm\) 0.04 a & 11.68 \(\pm\) 0.38 ab \\ enriched & 6 & 9.63 \(\pm\) 0.72 a & 0.40 \(\pm\) 0.00 a & 0.76 \(\pm\) 0.03 a & 5.75 \(\pm\) 0.75 ab & 0.39 \(\pm\) 0.01 b & 5.26 \(\pm\) 0.04 a & 13.74 \(\pm\) 2.76 a \\ biscuits & 9 & 9.42 \(\pm\) 0.31 a & 0.40 \(\pm\) 0.00 a & 0.78 \(\pm\) 0.04 a & 6.60 \(\pm\) 0.64 a & 0.49 \(\pm\) 0.05 a & 4.38 \(\pm\) 0.08 f & 14.16 \(\pm\) 2.83 a \\ \hline \hline \end{tabular}  
* PE–Plant extract. Data are expressed as mean \(\pm\) standard deviation. Means with different superscripts in same column are significantly different (\(p<0.05\)).  
\end{table} 
Table 2: Physico-chemical parameters of biscuits enriched with plant extracts. enriched biscuits samples with either cranberry or blueberry powder showed significant differences on pH values compared to the control biscuits samples (without plant extract) (Table 2). It can be emphasized that cranberry powder's addition of 3 to 9% had a significantly higher effect on decreasing pH values of biscuits compared with blueberry powder. Meanwhile, in terms of acidity, only the biscuit samples with 6% and 9% cranberry powder showed significant differences from the control biscuit samples. This can be explained by the fact that berries, including blueberry and cranberry, have a high content of organic acids, which has influenced the increase in the overall acidity of the biscuits [12].