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...
Published in: | International Journal of Secondary Metabolite |
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International Journal of Secondary Metabolite
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ftdoajarticles:oai:doaj.org/article:683cdcb3538345ca8b9601783fe4c776 2023-05-15T18:45:35+02:00 Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer Seda Yalcin 2017-12-01T00:00:00Z https://doi.org/10.21448/ijsm.375105 https://doaj.org/article/683cdcb3538345ca8b9601783fe4c776 EN eng International Journal of Secondary Metabolite https://dergipark.org.tr/tr/pub/ijsm/issue/33748/375105?publisher=ijate https://doaj.org/toc/2148-6905 2148-6905 doi:10.21448/ijsm.375105 https://doaj.org/article/683cdcb3538345ca8b9601783fe4c776 International Journal of Secondary Metabolite, Vol 4, Iss 3, Special Issue 2, Pp 406-411 (2017) poppy seed fat replacer biscuit Agriculture S Plant culture SB1-1110 article 2017 ftdoajarticles https://doi.org/10.21448/ijsm.375105 2023-02-19T01:39:46Z 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 Directory of Open Access Journals: DOAJ Articles International Journal of Secondary Metabolite 406 411 |
institution |
Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
poppy seed fat replacer biscuit Agriculture S Plant culture SB1-1110 |
spellingShingle |
poppy seed fat replacer biscuit Agriculture S Plant culture SB1-1110 Seda Yalcin Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer |
topic_facet |
poppy seed fat replacer biscuit Agriculture S Plant culture SB1-1110 |
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. |
format |
Article in Journal/Newspaper |
author |
Seda Yalcin |
author_facet |
Seda Yalcin |
author_sort |
Seda Yalcin |
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://doi.org/10.21448/ijsm.375105 https://doaj.org/article/683cdcb3538345ca8b9601783fe4c776 |
genre |
yellow poppy |
genre_facet |
yellow poppy |
op_source |
International Journal of Secondary Metabolite, Vol 4, Iss 3, Special Issue 2, Pp 406-411 (2017) |
op_relation |
https://dergipark.org.tr/tr/pub/ijsm/issue/33748/375105?publisher=ijate https://doaj.org/toc/2148-6905 2148-6905 doi:10.21448/ijsm.375105 https://doaj.org/article/683cdcb3538345ca8b9601783fe4c776 |
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_ |
1766236677093720064 |