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Journals / Gıda / 2026 / Cilt: 41 Sayı: 5

PINE CONE AS AN ALTERNATIVE DIETARY FIBER SOURCE AND ITS EFFECT ON CAKE AND COOKIE QUALITY

ALTERNATİF BİR BESİNSEL LİF KAYNAĞI OLARAK ÇAM KOZALAĞININ KEK VE BİSKÜVİ KALİTESİNE ETKİSİ

Elif Kartal(Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey)
Serpil Ozturk(Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey)
Journal
Gıda
Pages
291–298
Publication Date
2016-10-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to sensory score, the PCP added products were accepted up to 20% addition level.The pine cone has potential using as a source of dietary fiber for bakery products

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, production and characterization of pine cone powder (PCP) and its utilization as alternativedietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated.
📊
Key Findings & Data:Totaldietary fiber (TDF) content of PCP was found as 62.0%.
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Conclusion & Impact:According to sensory score, the PCP added products were accepted up to 20% addition level.The pine cone has potential using as a source of dietary fiber for bakery products
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Çam kozalağı · besinsel lifler · kek kalitesi

Abstract

In this study, production and characterization of pine cone powder (PCP) and its utilization as alternativedietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated. Totaldietary fiber (TDF) content of PCP was found as 62.0%. TDF contents of fiber-rich PCP supplementedproducts increased with increasing addition levels and reached to 8.3% in cake and 11.8% in cookie by30% addition. PCP addition did not cause deterioration on physical properties of cakes. Cookies hadbetter (10% PCP) or same (20% PCP) spread ratio values as compared to control one. The hardness ofthe products increased by 30% PCP addition. The PCP supplemented products had darker but acceptablecolor. According to sensory score, the PCP added products were accepted up to 20% addition level.The pine cone has potential using as a source of dietary fiber for bakery products

Özet

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Cite This Article

Kartal, E., Ozturk, S. (2016). PINE CONE AS AN ALTERNATIVE DIETARY FIBER SOURCE AND ITS EFFECT ON CAKE AND COOKIE QUALITY. Gıda, Cilt: 41 Sayı: 5, 291–298. https://ajindex.com/articles/1105468

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