Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality

被引：22
|
作者：
Ozboy-Ozbas, Oezen [1 ]
Seker, Ibrahim T. [2 ]
Gokbulut, Incilay [3 ]
机构：
[1] Aksaray Univ, Aksaray Vocat Sch, Aksaray, Turkey
[2] Cumhuriyet Univ, Dept Food Technol, Zara, Sivas, Turkey
[3] Inonu Univ, Dept Food Engn, Malatya, Turkey
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 04期
关键词：
resistant starch; apricot kernel flour; apple powder; apricot powder; dietary fiber; cookie quality; DIETARY FIBER; FUNCTIONAL-PROPERTIES; APPLE; REPLACERS; GRAIN;
D O I：
10.1007/s10068-010-0137-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.
引用
收藏
页码：979 / 986
页数：8
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