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