UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

@article{Seker2010UTILIZATIONOA,
  title={UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES},
  author={I. Seker and {\"O}zen {\"O}zboy-{\"O}zbaş and Incilay Gokbulut and Serpil Ozturk and H. K{\"o}ksel},
  journal={Journal of Food Processing and Preservation},
  year={2010},
  volume={34},
  pages={15-26}
}
  • I. Seker, Özen Özboy-Özbaş, +2 authors H. Köksel
  • Published 2010
  • Mathematics
  • Journal of Food Processing and Preservation
  • 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 on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF… CONTINUE READING
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