Utilizing Some Spices and Their Essential Oils As Flavoring Agents, And Preserving Agents For Biscuits

Abstract

Spices and their essential oils have been used for centuries to enhance the flavor and aroma of various dishes. In this essay, we explore the utilization of some spices and their essential oils as flavoring agents and preserving agents for biscuits. The study aims to investigate the impact of incorporating spices such as cinnamon, ginger, and nutmeg, along with their essential oils, in biscuit recipes. The method includes experimenting with different concentrations of these spices and oils in biscuit formulations and evaluating the sensory properties, shelf-life, and antioxidant activity of the biscuits. The results suggest that the addition of spices and essential oils not only improves the flavor and aroma of biscuits but also extends their shelf-life due to the antimicrobial and antioxidant properties of these ingredients. The discussion delves into the potential applications of spices and essential oils in the food industry, highlighting their benefits in terms of flavor enhancement and preservation. In conclusion, the findings of this study support the use of spices and essential oils as natural flavoring and preserving agents in biscuits, offering a healthier and more sustainable alternative to synthetic additives.