Corpus ID: 94528256

Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

  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},
  • I. Seker, Özen Özboy-Özbaş, +2 authors H. Köksel
  • Published 2009
  • Chemistry
  • Food Science and Biotechnology
  • 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
    10 Citations
    Experimentally supported mathematical modeling of continuous baking processes
    • 4
    Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on
    • 5