ALTERNATİF BİR BESİNSEL LİF KAYNAĞI OLARAK ÇAM KOZALAĞININ KEK VE BİSKÜVİ KALİTESİNE ETKİSİ

Year 2016, Volume: 41 Issue: 5, 291 - 298, 01.10.2016

Elif Kartal Serpil Ozturk

https://izlik.org/JA34SY75KD

Abstract

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Keywords

Çam kozalağı , besinsel lifler , kek kalitesi , bisküvi kalitesi

PINE CONE AS AN ALTERNATIVE DIETARY FIBER SOURCE AND ITS EFFECT ON CAKE AND COOKIE QUALITY

https://izlik.org/JA34SY75KD

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 products

Keywords

Pine cone , dietary fibers , cake quality , cookie quality

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