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No matter how healthy people want to eat, they also like to have some snacks, treats, and fast carbohydrates, such as biscuits. To make these snacks healthier, it is possible to use biologically active compounds from plants of natural origin in their preparation. Scientists around the world have already conducted studies on the addition of various plant products, by-products of food production, as well as plant extracts to foods, improving their nutritional value as well as biological value. For example, it has been possible to significantly increase the content of phenolic compounds and increase the antioxidant activity of bread with the addition of sweet-lupines [Villarino et al., 2014], rice bran [Irakli et al., 2015], cumin and caraway seeds and by-products [Sayed-Ahmad et al., 2018b], chia seeds and cakes [Sayed-Ahmad et al., 2018a], pasta with mango peel powder [Ajila et al., 2010], Hibiscus sabdariffa L. calyxes’ residue [Ahmed & Abozed, 2015], and biscuit with grape marc extract [Pasqualone et al., 2014]. As each plant has a specific profile of individual phenolic compounds, their behaviour and efficiency in food matrices also differ; therefore in-depth research of new sources is advisable. Plants are rich in many biologically active compounds, such as phenolics (phenolic acids and flavonoids), and es-

polish journal of food and nutrition sciences

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion