Corpus ID: 212555331

Effects of Apricot Kernel Flour and Fiber-Rich Apple Powder on Low-Fat Cookie Quality

@inproceedings{zba2018EffectsOA,
  title={Effects of Apricot Kernel Flour and Fiber-Rich Apple Powder on Low-Fat Cookie Quality},
  author={{\"O}. {\"O}zbaş and İbrahim Tuğkan Şeker and I. G{\"o}kbulut},
  year={2018}
}
In this study, utilization of apricot kernel flour (AKF) as fat replacer in cookies was examined and shortening content in a wire-cut cookie formulation was reduced at 30% and replaced with AKF. Also, the effects of apple powder (APL-P) at the levels of 10, 20, 30 and 40% (w/w) on the quality of low-fat cookies were investigated. As a by-product, apricot kernel offers an exciting new potential as a food ingredient especially in cereal. A new form of apple (Malus domestica) as freeze-dried… CONTINUE READING

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