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Dergiler / International Journal of Secondary Metabolite / 2017 / Cilt: 4 - Sayı: 3

Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

Seda YALCIN
Sayfa
406–411
Yayın Tarihi
2022-10-19
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
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Temel Bulgular & Veri:Fat replacement caused an increase in weight and spread ratio of biscuits, indicating improved quality.
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Sonuç & Katkı:Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:poppy seed · fat replacer · biscuit

Özet

In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated. Fat replacement caused an increase in weight and spread ratio of biscuits, indicating improved quality. Lower L* values, higher a* and b* values were obtained for biscuits including ground yellow poppy seed. Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.

Abstract

In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated. Fat replacement caused an increase in weight and spread ratio of biscuits, indicating improved quality. Lower L* values, higher a* and b* values were obtained for biscuits including ground yellow poppy seed. Total phenolic content of biscuits increased gradually as ground yellow poppy seed level in biscuits increased.

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Bu Makaleye Atıf Yap

YALCIN, S. (2022). Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer. International Journal of Secondary Metabolite, Cilt: 4 - Sayı: 3, 406–411. https://ajindex.com/articles/541753

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Kaynakça (9)

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