Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

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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.authorwosidŞeker, İbrahim Tuğkan/AAG-5020-2019
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidOzturk, Serpil/AAG-7284-2019
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.contributor.authorSeker, Ibrahim T.
dc.contributor.authorOzboy-Ozbas, Ozen
dc.contributor.authorGokbulut, Incilay
dc.contributor.authorOzturk, Serpil
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-08-04T20:32:49Z
dc.date.available2024-08-04T20:32:49Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractApple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement Of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.en_US
dc.description.sponsorshipUniversity 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 sucrose, nonfat dry milk, salt, sodium bicarbonate, and all-purpose shortening, and Ulker Co. (Eskisehir, Turkey) for providing high-fructose corn syrup.en_US
dc.identifier.endpage953en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79954589248en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage948en_US
dc.identifier.urihttps://hdl.handle.net/11616/95302
dc.identifier.volume18en_US
dc.identifier.wosWOS:000269492000021en_US
dc.identifier.wosqualityN/Aen_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.subjectapple powderen_US
dc.subjectapricot powderen_US
dc.subjectcookie qualityen_US
dc.subjecttotal dietary fiberen_US
dc.titleEffects of Fiber-rich Apple and Apricot Powders on Cookie Qualityen_US
dc.typeArticleen_US

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