Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

  • Seker, Ibrahim T. (Department of Food Technology, Cumhuriyet University) ;
  • Ozboy-Ozbas, Ozen (Department of Food Engineering, Inonu University) ;
  • Gokbulut, Incilay (Department of Food Engineering, Inonu University) ;
  • Ozturk, Serpil (Department of Food Engineering, Sakarya University) ;
  • Koksel, Hamit (Department of Food Engineering, Hacettepe University)
  • Published : 2009.08.31


Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.


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