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UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES
(Wiley, 2010) Seker, I. T.; Ozboy-Ozbas, O.; Gokbulut, I.; Ozturk, S.; Koksel, H.
In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P <= 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P <= 0.01). TDF contents of the cookies increased significantly (P <= 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%.