Corpus ID: 55267735

Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on

  title={Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on},
  author={{\"O}. {\"O}. {\"O}zbaş and I. Seker and I. G{\"o}kbulut},
Diyetteki yag miktarini azaltmak, tuketiciler icin halk sagligi konusu haline gelmistir. Cesitli yag ikame edici madde (fat replacer) firincilik urunlerinde kullanilmaktadir. Kayisi cekirdegi lipitce zengindir. Kayisi ve elma, fizyolojik olarak onemli olan besinsel lif gibi bilesenler iceren umut verici gidalar arasindadir. Meyve tozlarinin dusuk yagli biskuvi kalitesine etkilerini arastirmak icin elma ve kayisi tozu (APL-P ve APR-P) biskuvi formulasyonunda bugday unu ile %10, 20, 30 ve 40 (w/w… Expand

Tables from this paper

9 This research aims to know nutritional, physical and sensory properties of the selected high protein 10 gluten-free cookies enriched resistant starch type 3 of Maranta Arundinaceae with flaxseed asExpand
Use of coffee silverskin to improve the functional properties of cookies
CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. Expand
Experimentally supported mathematical modeling of continuous baking processes
and poster: A mechanistic approach to baking process-product interactions This appendix contains an abstract and corresponding poster “A mechanistic approach to baking process-product interactions”Expand


Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
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. AExpand
In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF onExpand
Chemical composition of bitter and sweet apricot kernels
The chemical composition of bitter and sweet varieties of apricot (Prunus armeniaca) kernel was investigated. Oil, protein, soluble sugars, fiber (NDF and ADF), and ash contents in kernels wereExpand
Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets.
The ethanol extract of apple peels showed the strongest inhibition of lipid peroxidation as a function of its concentration and was comparable to the antioxidant activity of butylated hydroxyanisole, whereas other extracts such as apple pulp and pear peel were nearly equal. Expand
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
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 wereExpand
Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel
The antioxidant properties of peeled, defatted and roasted apricot kernel flours were evaluated by determining radical scavenging power (RSP), anti-lipid peroxidative activity (ALPA), reducing powerExpand
Biochemical studies of some non-conventional sources of proteins. Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels.
Detoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 degrees C decreased the total protein, non-protein nitrogen, total ash, glucose, sucrose, minerals and non-essential amino acids and increased the relative content of crude fibre, starch, total essential amino acids. Expand
Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum
The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico-chemical properties. The wt% seed/fruit ranged from 2.8–7.6% and the wt% kernel/seed rangedExpand
Sensory and nutritional evaluations of oatrim
Effects of the substitution of Oatrim for fat on the sensory characteristics of cookies and candy [chocolate truffles] were investigated. Shortening in oatmeal raisin cookies was replaced with OatrimExpand
Determination of total dietary fiber in foods and products with little or no starch, nonenzymatic-gravimetric method: collaborative study.
A collaborative study was conducted to validate a nonenzymatic-gravimetric method for the determination of total dietary fiber (TDF) of samples containing little or no starch such as most fruits, andExpand