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Journals / European Food Science and Engineering / 2021 / Cilt: 2 - Sayı: 2

Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

Elif ÇAKIR, Ruşen METİN YILDIRIM, Görkem ÖZÜLKÜ, Fatih TÖRNÜK, Doç. Dr. Ömer Said TOKER, Osman SAĞDIÇ, Muhammet ARICI

Pages
59–64
DOI
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Abstract

Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants. In this study, cold pressed fig seed oil byproduct (FSB) was incorporated into bread formulation at different concentrations (0%, 1%, 2.5%, 5% or 7.5%) and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated. Increasing FSB contents resulted in ongoing and significant (P