Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies

Basit Öğe Kaydı
dc.contributor.authorDemir, M. K.
dc.date.accessioned2024-02-23T14:37:26Z
dc.date.available2024-02-23T14:37:26Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractPekmez is a rich food product that contains many nutrients necessary particularly for children. Sugar, a part of cookie formulation, is known to affect physical, chemical and sensory properties of food products, as well as, giving a sweet taste. In this study, use of powdered form of pekmez instead of sugar in cookies was investigated. Liquid grape pekmez and maltodextrin as a carrier (40-60% v/w) were spray-dried using a spray-dryer unit. The obtained pekmez powder (PP) was used as a replacement of sugar at different ratios (0, 25, 50, 75 and 100%) for the production of cookies. In this respect, physical, chemical, sensory properties and total mineral content of cookies were determined. The results revealed that use of PP increased ash content of the cookies. PP addition decreased spread ratios, but increased hardness values, resulting in darker cookies in colour along with lower brightness. Optimum combinations in terms of sensory properties was 50% sugar plus 50% PP. PP addition increased potassium, magnesium, calcium, iron and zinc contents of the cookies. In conclusion, cookies which are consumed particularly by children were satisfactorily improved in terms of nutritional properties by replacement of sugar with PP.en_US
dc.identifier.doi10.3920/QAS2013.0242
dc.identifier.endpage235en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84897817295en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage229en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0242
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16110
dc.identifier.volume6en_US
dc.identifier.wosWOS:000334013900014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCookieen_US
dc.subjectGrapeen_US
dc.subjectNutritionen_US
dc.subjectPekmez Powderen_US
dc.subjectSpray Dryen_US
dc.titleEffect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookiesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu