UTILIZATION OF LUPIN (LUPINUS ALBUS L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION

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dc.contributor.authorBilgicli, Nermin
dc.contributor.authorLevent, Hacer
dc.date.accessioned2024-02-23T14:44:47Z
dc.date.available2024-02-23T14:44:47Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractWheat flour was replaced with the lupin flour (10-30%) and lupin bran (10-20%) in cookie formulation with the addition of 0.4% xylanase enzyme. The effects of the lupin flour, lupin bran and xylanase enzyme addition on the physical (diameter, thickness, spread ratio, hardness and color), chemical (ash, protein, fat and mineral) and sensory properties of cookies were investigated. It has been observed that cookie spread ratio values increased with lupin bran replacement over 15% level. Xylanase enzyme increased the spread ratio and decreased the hardness value of the cookie samples prepared with lupin flour and lupin bran (p<0.05). Lupin flour and bran usage in cookie formulation improved mineral (Ca, Cu, Mg and P), while lupin flour (at 30% level) caused a considerable increment in protein content (from 5.91 g/100g to 11.87 g/100g) of cookies.. Compared to control cookie, cookies containing lupin flour up to 20% substitution level gave similar or higher sensory score in terms of all sensorial properties. However, lupin bran over 10% levels had a detrimental effect on color, appearance, odor and taste of cookies.en_US
dc.identifier.doi10.5958/j.0976-0571.37.3.040
dc.identifier.endpage271en_US
dc.identifier.issn0250-5371
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84905080414en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage264en_US
dc.identifier.urihttps://doi.org/10.5958/j.0976-0571.37.3.040
dc.identifier.urihttps://hdl.handle.net/20.500.12452/17113
dc.identifier.volume37en_US
dc.identifier.wosWOS:000337649700005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAgricultural Research Communication Centreen_US
dc.relation.ispartofLegume Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBranen_US
dc.subjectCookieen_US
dc.subjectFlouren_US
dc.subjectLupinen_US
dc.subjectXylanase Enzymeen_US
dc.titleUTILIZATION OF LUPIN (LUPINUS ALBUS L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTIONen_US
dc.typeArticleen_US

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