The Facilities Of Spray Dried Honey Powder Use As A Substitute For Sugar In Cookie Production

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dc.authorid0000-0002-4706-4170en_US
dc.contributor.authorKılınç, Mehmet
dc.contributor.authorDemir, Mustafa Kürşat
dc.date.accessioned2020-01-18T21:03:01Z
dc.date.available2020-01-18T21:03:01Z
dc.date.issued2017
dc.departmentNEÜ, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it wasen_US
dc.identifier.citationKılınç, M., Demir, M. K. (2017). The Facilities Of Spray Dried Honey Powder Use As A Substitute For Sugar In Cookie Production. Journal of Food and Health Science, 3, 2, 67-74.en_US
dc.identifier.endpage74en_US
dc.identifier.issn2149-0473en_US
dc.identifier.issn2149-0473en_US
dc.identifier.issue2en_US
dc.identifier.startpage67en_US
dc.identifier.urihttp://app.trdizin.gov.tr/publication/paper/detail/TWpJMU9UYzJOZz09
dc.identifier.urihttps://hdl.handle.net/20.500.12452/1416
dc.identifier.volume3en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food and Health Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGıda Bilimi ve Teknolojisien_US
dc.subjectHoney Powderen_US
dc.subjectNutritionen_US
dc.subjectCookieen_US
dc.subjectSubstitutionen_US
dc.subjectSugaren_US
dc.titleThe Facilities Of Spray Dried Honey Powder Use As A Substitute For Sugar In Cookie Productionen_US
dc.typeArticleen_US

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