Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
@article{Seker2009EffectsOF, title={Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality}, author={I. Seker and {\"O}zen {\"O}zboy-{\"O}zbaş and Incilay Gokbulut and Serpil Ozturk and H. K{\"o}ksel}, journal={Food Science and Biotechnology}, year={2009}, volume={18}, pages={948-953} }
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 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 the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of… CONTINUE READING
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