UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

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dc.authoridŞeker, İbrahim Tuğkan/0000-0003-3695-9750
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidOzturk, Serpil/AAG-7284-2019
dc.authorwosidŞeker, İbrahim Tuğkan/AAG-5020-2019
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.contributor.authorSeker, I. T.
dc.contributor.authorOzboy-Ozbas, O.
dc.contributor.authorGokbulut, I.
dc.contributor.authorOzturk, S.
dc.contributor.authorKoksel, H.
dc.date.accessioned2024-08-04T20:32:22Z
dc.date.available2024-08-04T20:32:22Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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%.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 granulated sugar and all-purpose shortening, and Ulker Co. (Ankara, Turkey) for providing high-fructose corn syrup.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00258.x
dc.identifier.endpage26en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77949504305en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage15en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00258.x
dc.identifier.urihttps://hdl.handle.net/11616/95007
dc.identifier.volume34en_US
dc.identifier.wosWOS:000273994800003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectQualityen_US
dc.subjectSugaren_US
dc.subjectFiberen_US
dc.titleUTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIESen_US
dc.typeArticleen_US

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