Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

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dc.contributor.authorÖzboy Özbaş, Özen
dc.contributor.authorŞeker, İbrahim T.
dc.contributor.authorGökbulut, İncilay
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:27:10Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:27:10Z
dc.date.issued2010
dc.departmentMühendislik Fakültesi
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.
dc.description.sponsorshipInonu University Scientific Research Center [2002/10]
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.
dc.identifier.doi10.1007/s10068-010-0137-4
dc.identifier.endpage986en_US
dc.identifier.issn1226-7708
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage979en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0137-4
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5802
dc.identifier.volume19en_US
dc.identifier.wosWOS:000281513100016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectResistant Starch
dc.subjectApricot Kernel Flour
dc.subjectApple Powder
dc.subjectApricot Powder
dc.subjectDietary Fiber
dc.subjectCookie Quality
dc.titleEffects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
dc.typeArticle

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