| Autor: |
Dündar, Ayse Inkaya, Aydin, Emine, Altiner, Dilek Dulger, Celik, Guler, Sahan, Yasemin, Gocmen, Duygu |
| Předmět: |
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| Zdroj: |
Conference Proceedings of the International Symposium on Innovative Technologies in Engineering & Science; 2015, p1062-1069, 8p |
| Abstrakt: |
Different nutritionally rich ingredients are used in most of bakery products. In this study the oleaster flours (OFs) which have functional propoerties were used to enrich the cookie. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25% (w/w). OFs supplementation increased total dietary fiber contents and decreased caloric values of cookies compared to the control. Cookies with OFs have larger in diameter and their spread ratio values were higher than control. Hardness of cookies tends to increase as the level of OFs increased. According to sensory analysis, the usage of 5% for OFs in cookie formulation gave satisfactory results in terms of acceptability. As a result, oleaster flour supplementation in cookie production improved nutritional and functional properties of cookies. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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