- Gıda
- Vol: 41 Issue: 5
- ALTERNATİF BİR BESİNSEL LİF KAYNAĞI OLARAK ÇAM KOZALAĞININ KEK VE BİSKÜVİ KALİTESİNE ETKİSİ...
ALTERNATİF BİR BESİNSEL LİF KAYNAĞI OLARAK ÇAM KOZALAĞININ KEK VE BİSKÜVİ KALİTESİNE ETKİSİ
Authors : Elif Kartal, Serpil Ozturk
Pages : 291-298
View : 10 | Download : 5
Publication Date : 2016-10-01
Article Type : Research
Abstract :In this study, production and characterization of pine cone powder (PCP) and its utilization as alternativedietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated. Totaldietary fiber (TDF) content of PCP was found as 62.0%. TDF contents of fiber-rich PCP supplementedproducts increased with increasing addition levels and reached to 8.3% in cake and 11.8% in cookie by30% addition. PCP addition did not cause deterioration on physical properties of cakes. Cookies hadbetter (10% PCP) or same (20% PCP) spread ratio values as compared to control one. The hardness ofthe products increased by 30% PCP addition. The PCP supplemented products had darker but acceptablecolor. According to sensory score, the PCP added products were accepted up to 20% addition level.The pine cone has potential using as a source of dietary fiber for bakery productsKeywords : Çam kozalağı, besinsel lifler, kek kalitesi, bisküvi kalitesi