Ozboy-Ozbas, OezenSeker, Ibrahim T.Gokbulut, Incilay2019-07-272019-07-282019-07-272019-07-2820101226-7708https://dx.doi.org/10.1007/s10068-010-0137-4https://hdl.handle.net/20.500.12418/9815Utilization 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.en10.1007/s10068-010-0137-4info:eu-repo/semantics/closedAccessresistant starchapricot kernel flourapple powderapricot powderdietary fibercookie qualityArticle1949869792-s2.0-79957641644Q2WOS:000281513100016Q3