Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidOzturk, Serpil/AAG-7284-2019
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.contributor.authorOzturk, Serpil
dc.contributor.authorOzboy-Ozbas, Ozen
dc.contributor.authorJavidipour, Issa
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-08-04T20:31:06Z
dc.date.available2024-08-04T20:31:06Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the effects of sugarbeet fiber (SBF) and non-interesterified (non-in-es) and interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO:PO blend on the quality of cookies were studied. SBF of particle size >425 mu m was added into the cookie formulation at the levels of 5, 10, 15, 20, and 25%. The addition of SBF significantly increased (p < 0.05) the total dietary fiber (TDF) content of cookies. Incorporation of non-in-es and in-es CO and CO:PO improved the nutritional content of the product by altering the fatty acid composition. These experimental shortenings have zero-trans fatty acids and considerably higher linoleic acid than hydrogenated shortenings. The in-es PO and in-es CO:PO blends had lower solid fat contents than their non-in-es counterparts and this resulted in higher spread ratios in in-es shortening incorporated cookies. Favorable cookies, similar to the standard cookies with modified fatty acid compositions and similar to 4 fold higher TDF, have been made by using non-in-es and in-es CO and CO:PO with 15% SBF, without significantly adverse changes in sensory properties.en_US
dc.description.sponsorshipHacettepe University [98 02.602.003]en_US
dc.description.sponsorshipThe authors wish to thank the Research Fund of Hacettepe University (No. 98 02.602.003) for the financial support, Ankara sugar factory (Ankara, Turkey) for providing sugarbeet pulp, Ankara Milling Co. (Ankara, Turkey) for donating the soft wheat flour and Novozymes A-S (Istanbul, Turkey) for providing enzyme samples.en_US
dc.identifier.endpage709en_US
dc.identifier.issn0344-8657
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-57849089148en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage704en_US
dc.identifier.urihttps://hdl.handle.net/11616/94718
dc.identifier.volume133en_US
dc.identifier.wosWOS:000264713900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVerlag Dr Albert Bartensen_US
dc.relation.ispartofZuckerindustrieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectsugarbeet fiberen_US
dc.subjectdietary fiberen_US
dc.subjectinteresterificationen_US
dc.subjectcottonseed oilen_US
dc.subjectpalm oilen_US
dc.subjectcookie qualityen_US
dc.titleUtilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie productionen_US
dc.typeArticleen_US

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