# Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits  
[PERSON]  
1 Department of Food Technology with Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo, salihu@uni-predu (S.S.); [EMAIL_ADDRESS]-predu (N.G. )1 Department of Food Technology with Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo, salihu@uni-predu (S.S.); njomza.gashi@student. Therefore, it is in the interest of the bakery industry to incorporate such ingredients and their extracts in the development of biscuits with improved physico-chemical and sensory properties [6]. In this regard, there are many plant extracts that have been proven to be beneficial when added to biscuits such as lemon peel and its pomace [7] grapes seeds [8], apple powder [9], watermelon, orange pomace [10], horseradish [11], moringa flower powder, and leaf powder [12]. According to [PERSON] et al. [2] the addition of plant extracts to biscuit recipes can improve their sensory properties and extend shelf life by preventing oxidation. Among various plant ingredients, berry fruits extracts are known for their excellent health properties, but also for their aroma, taste, and color. Blueberry powder addition is a simple way to improve the antioxidant content and the shelf life of biscuits [13]. Blueberries have multiple health properties due to their ingredients such as phenolic acids (caffeic, chlorogenic, ferulic, p-coumaric, and cinnamic acids) and flavonoids (anthocyanidins). In fact, studies show that berries, as fruits, ease problems with diabetes, heart disease, obesity, osteoporosis, and prevent bone loss [14]. The number of food products enriched with blueberries is expected to rise significantly as a result of all these functional advantages. Biscuits enriched with blueberries show a higher content of polyphenols, thus also a higher antioxidant activity that comes from the presence of blueberries [15]. According to [PERSON] et al. (2016) the addition of blueberry pomace in different concentrations up to 30% in the preparation of biscuits affects the reduction of fat content and the increase of beneficial ingredients such as fibers, vitamins, and phenolic compounds [16]. However, even the application of lower amounts of blueberry extract has shown positive effects on the characteristics of biscuits, where, according to [PERSON] et al. [17], biscuits enriched with only 5% blueberry extracts showed high antioxidant activity. In the same way, cranberries are known for containing many bioactive components. Vitamins such as anthocyanins, procyanidins, and flavanols in cranberries have been documented to have potential effects in cancer prevention. Being a source of these bioactive ingredients, cranberries have proven to be effective in reducing the recurrence of urinary tract infections, thus reducing the need for taking antibiotics in such cases [18]. Also, cranberries positively affect atherosclerotic cholesterol profiles and reduce some cardiometabolic risk factors. Cranberry juice or cranberries themselves have been shown to protect against intestinal inflammation and inhibit bacterial colonization in the stomach [19]. They also have a high content of flavonoids and their antioxidant effect, due to the flavonoids they contain, protects the body from free radicals [20]. In general, consumers choose the processed forms of cranberry for consumption in their juice, sauces, supplements, and sweetened dried fruits, while few prefer their consumption to be in fresh form [21], therefore their incorporation in biscuits would bring innovation for consumers in the market. Similar to blueberries, the application of cranberries in the production of biscuits results in higher values of antioxidant activity and polyphenic content compared to samples without cranberry extract [22]. Cranberry powder can also be used to give color to different foods instead of using synthetic additives.