Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer

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 s...

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Bibliographic Details
Published in:International Journal of Secondary Metabolite
Main Author: Yalçın Seda
Other Authors: Yalçın, Seda
Format: Article in Journal/Newspaper
Language:English
Published: International Journal of Secondary Metabolite 2017
Subjects:
Biscuit
Poppy Seed
Fat Replacer
yellow poppy
Online Access:https://hdl.handle.net/11630/7855
https://doi.org/10.21448/ijsm.375105
id ftakuniv:oai:acikerisim.aku.edu.tr:11630/7855
record_format openpolar
spelling ftakuniv:oai:acikerisim.aku.edu.tr:11630/7855 2023-05-15T18:45:35+02:00 Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer Yalçın Seda Yalçın, Seda 2017 application/pdf https://hdl.handle.net/11630/7855 https://doi.org/10.21448/ijsm.375105 eng eng International Journal of Secondary Metabolite International Journal of Secondary Metabolite Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı Yalcin, S. (2017).”Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer”. Int. J. Sec. Metabolite, 4: 3 ,. 406-411. https://doi.org/10.21448/ijsm.375105 https://hdl.handle.net/11630/7855 doi:10.21448/ijsm.375105 4 406 411 3 info:eu-repo/semantics/openAccess Biscuit Poppy Seed Fat Replacer article 2017 ftakuniv https://doi.org/10.21448/ijsm.375105 2021-08-08T10:19:09Z 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. Article in Journal/Newspaper yellow poppy Afyon Kocatepe University Institutional Repository (DSpace@AKU) International Journal of Secondary Metabolite 406 411
institution Open Polar
collection Afyon Kocatepe University Institutional Repository (DSpace@AKU)
op_collection_id ftakuniv
language English
topic Biscuit
Poppy Seed
Fat Replacer
spellingShingle Biscuit
Poppy Seed
Fat Replacer
Yalçın Seda
Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
topic_facet Biscuit
Poppy Seed
Fat Replacer
description 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.
author2 Yalçın, Seda
format Article in Journal/Newspaper
author Yalçın Seda
author_facet Yalçın Seda
author_sort Yalçın Seda
title Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
title_short Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
title_full Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
title_fullStr Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
title_full_unstemmed Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
title_sort determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
publisher International Journal of Secondary Metabolite
publishDate 2017
url https://hdl.handle.net/11630/7855
https://doi.org/10.21448/ijsm.375105
genre yellow poppy
genre_facet yellow poppy
op_relation International Journal of Secondary Metabolite
Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
Yalcin, S. (2017).”Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer”. Int. J. Sec. Metabolite, 4: 3 ,. 406-411.
https://doi.org/10.21448/ijsm.375105
https://hdl.handle.net/11630/7855
doi:10.21448/ijsm.375105
4
406
411
3
op_rights info:eu-repo/semantics/openAccess
op_doi https://doi.org/10.21448/ijsm.375105
container_title International Journal of Secondary Metabolite
container_start_page 406
op_container_end_page 411
_version_ 1766236676852547584

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