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


ŞEKER İ. T. , Ozboy-Ozbas O., GÖKBULUT İ., ÖZTÜRK S., KÖKSEL H.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.18, no.4, pp.948-953, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 4
  • Publication Date: 2009
  • Title of Journal : FOOD SCIENCE AND BIOTECHNOLOGY
  • Page Numbers: pp.948-953

Abstract

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 the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement Of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.