Yazar "Seker, Ibrahim T." seçeneğine göre listele

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    Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
    (KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2009) Seker, Ibrahim T.; Ozboy-Ozbas, Ozen; Gokbulut, Incilay; Ozturk, Serpil; Koksel, Hamit
    Apple 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.
  • Küçük Resim Yok
    Öğe
    Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality
    (SPRINGER, 2010) Ozboy-Ozbas, Oezen; Seker, Ibrahim T.; Gokbulut, Incilay
    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.