| dc.contributor.author | Ozboy-Ozbas, Oezen | |
| dc.contributor.author | Seker, Ibrahim T. | |
| dc.contributor.author | Gokbulut, Incilay | |
| dc.date.accessioned | 2019-07-27T12:10:23Z | |
| dc.date.accessioned | 2019-07-28T10:07:32Z | |
| dc.date.available | 2019-07-27T12:10:23Z | |
| dc.date.available | 2019-07-28T10:07:32Z | |
| dc.date.issued | 2010 | |
| dc.identifier.issn | 1226-7708 | |
| dc.identifier.uri | https://dx.doi.org/10.1007/s10068-010-0137-4 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12418/9815 | |
| dc.description | WOS: 000281513100016 | en_US |
| dc.description.abstract | 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. | en_US |
| dc.description.sponsorship | Inonu University Scientific Research Center [2002/10] | en_US |
| dc.description.sponsorship | The 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. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | SPRINGER | en_US |
| dc.relation.isversionof | 10.1007/s10068-010-0137-4 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | resistant starch | en_US |
| dc.subject | apricot kernel flour | en_US |
| dc.subject | apple powder | en_US |
| dc.subject | apricot powder | en_US |
| dc.subject | dietary fiber | en_US |
| dc.subject | cookie quality | en_US |
| dc.title | Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality | en_US |
| dc.type | article | en_US |
| dc.relation.journal | FOOD SCIENCE AND BIOTECHNOLOGY | en_US |
| dc.contributor.department | [Ozboy-Ozbas, Oezen] Aksaray Univ, Aksaray Vocat Sch, Aksaray, Turkey -- [Seker, Ibrahim T.] Cumhuriyet Univ, Dept Food Technol, Zara, Sivas, Turkey -- [Gokbulut, Incilay] Inonu Univ, Dept Food Engn, Malatya, Turkey | en_US |
| dc.identifier.volume | 19 | en_US |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.endpage | 986 | en_US |
| dc.identifier.startpage | 979 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
