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- Title
FARKLI TURUNÇGİLLERDEN ELDE EDİLEN ALBEDOLARIN BİSKÜVİ ÜRETİMİNDE KULLANIMI.
- Authors
Demirel, Halil; Demir, Mustafa Kürşat
- Abstract
The citrus peels are by-product of food industry that have functional properties. Dietary fibers are a layer of this shell that is used in most products with the emergence of positive effects on human health. In this study, four different citrus albedos (orange, mandarin, lemon and grapefruit) were used. The qualitative properties of the cookie have been increased by four different types of albedos with different ratios (2.5, 5, 7.5 and 10%) replacing with cookie flour. Diameter and thickness decreased and the hardness increased in all samples due to the increase of albedo substitution. Also, L* values decreased and a* values increased depending on the increase in albedo ratio. Ash, crude fiber and total phenolic content increased due to the increase in albedo of cookies. In conclusion, it has been found that, to improve technological properties of cookies more than 5% of cookie flour should be substituted by citrus albedos.
- Publication
GIDA: The Journal of Food, 2018, Vol 43, Issue 3, p501
- ISSN
1300-3070
- Publication type
Academic Journal
- DOI
10.15237/gida.GD18021