Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality

Ozboy-Ozbas O., ŞEKER İ. T., GÖKBULUT İ.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.19, sa.4, ss.979-986, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1007/s10068-010-0137-4
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.979-986
  • Anahtar Kelimeler: resistant starch, apricot kernel flour, apple powder, apricot powder, dietary fiber, cookie quality, DIETARY FIBER, FUNCTIONAL-PROPERTIES, APPLE, REPLACERS, GRAIN
  • İnönü Üniversitesi Adresli: Evet

Özet

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.