Earticle

초록

영어

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were usedin 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 theAPL-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 controlup 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 texturalproperties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour thanAPL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of thesensory properties.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Ibrahim T. Seker [ Department of Food Technology, Cumhuriyet University, Zara, Sivas, Turkey ]
• Özen Özboy-Özbaş [ Department of Food Engineering, Inönü University, Malatya, Turkey ] Corresponding author
• Incilay Gökbulut [ Department of Food Engineering, Inönü University, Malatya, Turkey ]
• Serpil Öztürk [ Department of Food Engineering, Sakarya University, Esentepe Campus, Sakarya, Turkey ]
• Hamit Köksel [ Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664