Publication:
Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies

Simple item page
dc.contributor.authorÖztürk, Serpil
dc.contributor.authorKöksal, Hamit
dc.contributor.buuauthorİnkaya, Ayşe Neslihan
dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0003-2084-7076
dc.contributor.researcheridAAA-3876-2022
dc.contributor.scopusid35810492100
dc.contributor.scopusid55967047900
dc.date.accessioned2022-02-28T05:59:51Z
dc.date.available2022-02-28T05:59:51Z
dc.date.issued2009-12
dc.description.abstractChestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods(boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased watersolubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher thanthose of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CFsupplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regularcookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher thanthose of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCFaddition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCFsupplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.
dc.identifier.citationİnkaya, A. N. vd. (2009). "Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies". Food Science and Biotechnology, 18(6), 1404-1410.
dc.identifier.endpage1410
dc.identifier.issn1226-7708
dc.identifier.issue6
dc.identifier.scopus2-s2.0-79954602223
dc.identifier.startpage1404
dc.identifier.urihttp://hdl.handle.net/11452/24704
dc.identifier.volume18
dc.identifier.wos000273438500015
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherKorean Society Food Science and Technology-Kosfost
dc.relation.collaborationYurt içi
dc.relation.journalFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChestnut
dc.subjectCookie
dc.subjectEmulsion
dc.subjectFoaming
dc.subjectSugar-beet fiber
dc.subjectRheological properties
dc.subjectProtein isolate
dc.subjectQuality
dc.subjectDough
dc.subjectBehavior
dc.subjectFood science & technology
dc.subjectCoagulation
dc.subjectEmulsification
dc.subjectFruits
dc.subjectGelation
dc.subjectHardness
dc.subjectChestnut
dc.subjectCookie
dc.subjectFoaming
dc.subjectFreeze drying
dc.subjectFunctional properties
dc.subjectGelation properties
dc.subjectHardness values
dc.subjectSpread ratio
dc.subjectSurface colors
dc.subjectWater binding capacity
dc.subjectWater solubilities
dc.subjectFinite difference method
dc.subject.scopusFoaming Capacity; Protein Isolates; Flour
dc.subject.wosFood science & technology
dc.titleInvestigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies
dc.typeArticle
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

Files

License bundle

Now showing 1 - 1 of 1
Placeholder
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

İndeksli Yayınlar / Indexed Publications