Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality

Basit Öğe Kaydı
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridŞeker, İbrahim Tuğkan/0000-0003-3695-9750
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.authorwosidŞeker, İbrahim Tuğkan/AAG-5020-2019
dc.contributor.authorOzboy-Ozbas, Oezen
dc.contributor.authorSeker, Ibrahim T.
dc.contributor.authorGokbulut, Incilay
dc.date.accessioned2024-08-04T20:32:50Z
dc.date.available2024-08-04T20:32:50Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractUtilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level. The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.en_US
dc.description.sponsorshipInonu University Scientific Research Center [2002/10]en_US
dc.description.sponsorshipThe authors wish to thank Inonu University Scientific Research Center for financial support (Project no: 2002/10). The authors would also like to thank Ornek Flour Inc. (Nevsehir, Turkey) for providing soft wheat flour, Aytac Biscuit Co. (Kayseri, Turkey) for providing fine granulating sucrose, brownulated sugar, and all-purpose shortening, and Ulker Co. (Eskisehir, Turkey) for providing high-fructose corn syrup.en_US
dc.identifier.doi10.1007/s10068-010-0137-4
dc.identifier.endpage986en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79957641644en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage979en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0137-4
dc.identifier.urihttps://hdl.handle.net/11616/95339
dc.identifier.volume19en_US
dc.identifier.wosWOS:000281513100016en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectresistant starchen_US
dc.subjectapricot kernel flouren_US
dc.subjectapple powderen_US
dc.subjectapricot powderen_US
dc.subjectdietary fiberen_US
dc.subjectcookie qualityen_US
dc.titleEffects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Qualityen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu