Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on

Year 2014, Volume: 1 Issue: Özel Sayı-1, 1326 - 1332, 01.03.2014

Özen Özboy Özbaş İbrahim Tuğkan Şeker , İncilay Gökbulut

Abstract

Reducing fat in diet has become a public health concern for consumers. Several fat replacers have been in use in bakery products. Apricot kernels are rich in lipid. The apricot kernel is generally added to bakery products and also consumed as appetizers. Apricots and apples among the most promising foods with the physiologically important constituents such as dietary fiber. In order to investigate the effects of fruit powders addition on low-fat cookie quality, apple or apricot powder (APLP and APR-P) were used to replace wheat flour in the formulation of cookies at the levels of 10, 20, 30 and 40% (w/w) with 15% apricot kernel flour to replace shortening. Results indicated that there were no significant differences between spread ratio values of the cookies supplemented with different levels of APL-P up to 30% and control and they were all acceptable. However, APR-P supplemented cookies generally had a gradual increase in spread ratio values compared to the APL-P supplemented cookies above 10% level (p<0.01). The hardness values of the cookies generally increased significantly (p<0.01) with increasing APL-P levels. APL-P supplemented cookies generally had lower hardness values than APR-Psupplemented ones. Overall sensory scores of the cookies supplemented with APR-P were not significanly different from those of the control. APL-P supplemented cookies generally had higher L* and lower a* than APR-Psupplemented ones. Total dietary fiber contents of the cookies increased with increasing fruit powder supplementation level. APR-P appeared to be a more suitable replacer than APLPup to 30% level

Keywords

Apricot kernel flour, apple powder, apricot powder, cookie quality, dietary fiber

Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on

Abstract

Diyetteki yağ miktarını azaltmak, tüketiciler için halk sağlığı konusu haline gelmiştir. Çeşitli yağ ikame edici madde (fat replacer) fırıncılık ürünlerinde kullanılmaktadır. Kayısı çekirdeği lipitçe zengindir. Kayısı ve elma, fizyolojik olarak önemli olan besinsel lif gibi bileşenler içeren umut verici gıdalar arasındadır. Meyve tozlarının düşük yağlı bisküvi kalitesine etkilerini araştırmak için elma ve kayısı tozu (APL-P ve APR-P) bisküvi formülasyonunda buğday unu ile %10, 20, 30 ve 40 (w/w) oranında yer değiştirerek kullanılmıştır. Bu formülasyonda yağın yerine %15 kayısı çekirdeği unu ilavesi yapılmıştır. Sonuçlar göstermiştir ki, değişik oranlarda APL-P içeren bisküvilere %30 ilave oranına kadar ve kontrol bisküvilerinde yayılma oranı değerleri bakımından önemli bir fark bulunamamıştır ve bütün bisküviler kabul edilebilir niteliktedir. Ancak, APR-P ilave edilen bisküvilerde genellikle yayılma oranı değerlerinde APL-P ilave edilmiş bisküvilere göre %10 ilave oranı üzerinde giderek artan bir yükseliş gözlenmiştir (p<0.01). Genel olarak bisküvilerin sertlik değerleri APL-P arttıkça önemli düzeyde artmıştır (p<0.01). APL-P ilave edilmiş bisküviler genellikle APR-P ilave edilmişlere göre daha düşük sertlik değerleri vermiştir. APR-P ilave edilmiş bisküvilerde toplam duyusal değerler, kontrol örneğinden önemli bir farklılık göstermemiştir. APL-P ilave edilmiş bisküviler, APR-P ilave edilmişlere göre genel olarak daha yüksek L* ve daha düşük a* değeri vermişlerdir. Toplam besinsel lif içerikleri, ilave edilen meyve tozları miktarına bağlı olarak artmıştır. APR-P, %30 ilave oranı değerine kadar APL-P’ a göre daha iyi bir yağ ikame edici olarak görülmüştür

Keywords

Kayısı çekirdeği unu, elma tozu, kayısı tozu, bisküvi kalitesi, besinsel lif

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