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

Authors : Elif KARTAL, Serpil OZTURK

Pages : 291-298

View : 45 | Download : 10

Publication Date : 2016-10-01

Article Type : Research Paper

Abstract :In this study, production and characterization of pine cone powder insert ignore into journalissuearticles values(PCP); and its utilization as alternativedietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated. Totaldietary fiber insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(10% PCP); or same insert ignore into journalissuearticles values(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 : Çam kozalağı, besinsel lifler, kek kalitesi, bisküvi kalitesi

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