Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
Yükleniyor...
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Utilization 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.
Açıklama
Anahtar Kelimeler
Resistant Starch, Apricot Kernel Flour, Apple Powder, Apricot Powder, Dietary Fiber, Cookie Quality
Kaynak
Food Science and Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
19
Sayı
4
