Effect of dietary fibre addition on the selected nutritional properties of cookies

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dc.contributor.authorBilgicli, Nermin
dc.contributor.authorIbanoglu, Senol
dc.contributor.authorHerken, Emine Nur
dc.date.accessioned2020-03-26T17:17:16Z
dc.date.available2020-03-26T17:17:16Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractCookie samples were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. The effects of increased levels of fibres from different sources on the nutritional properties of cookie samples were investigated (i.e. in vitro protein digestibility, phytic acid content, total antioxidant capacity and total phenolic compounds). It was found that increasing fibre from apple, lemon and wheat sources did not change the nutritional status of the samples to a great extent (p < 0.05). However, addition of wheat bran significantly reduced the nutritional properties of the cookie samples. (c) 2005 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2005.09.009en_US
dc.identifier.endpage89en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage86en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2005.09.009
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21334
dc.identifier.volume78en_US
dc.identifier.wosWOS:000240856700012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectphytic aciden_US
dc.subjectantioxidant capacityen_US
dc.subjectdigestibilityen_US
dc.titleEffect of dietary fibre addition on the selected nutritional properties of cookiesen_US
dc.typeArticleen_US

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