Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies
| Autor: | Öztürk, Serpil, Köksal, Hamit |
|---|---|
| Přispěvatelé: | Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., İnkaya, Ayşe Neslihan, Göçmen, Duygu, AAA-3876-2022 |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
Dough
Gelation Water solubilities Gelation properties Hardness values Food science & technology Fruits Surface colors Hardness Sugar-beet fiber Chestnut Rheological properties Functional properties Behavior Coagulation Emulsion Finite difference method Quality Protein isolate Cookie Emulsification Freeze drying Foaming Capacity Protein Isolates Flour Water binding capacity Spread ratio Foaming |
| Popis: | Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods(boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased watersolubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher thanthose of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CFsupplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regularcookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher thanthose of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCFaddition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCFsupplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies. |
| Databáze: | OpenAIRE |
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