Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

@article{zboyzba2010EffectsOR,
  title={Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality},
  author={{\"O}zen {\"O}zboy-{\"O}zbaş and I. Seker and I. G{\"o}kbulut},
  journal={Food Science and Biotechnology},
  year={2010},
  volume={19},
  pages={979-986}
}
  • Özen Özboy-Özbaş, I. Seker, I. Gökbulut
  • Published 2010
  • Chemistry
  • Food Science and Biotechnology
  • 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… CONTINUE READING
    20 Citations
    Effect of barley β-glucan addition as a fat replacer on muffin quality.
    • 8
    • PDF

    References

    SHOWING 1-10 OF 36 REFERENCES
    Unconventional protein sources: apricot seed kernels
    • 9