Determination of technologic and sensory properties of cookies prepared with corn flour

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dc.contributor.authorBilgiçli N.
dc.contributor.authorKara M.
dc.contributor.authorElgün A.
dc.contributor.authorErtaş N.
dc.contributor.authorDemir M.K.
dc.date.accessioned2020-03-26T17:05:13Z
dc.date.available2020-03-26T17:05:13Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of corn flour with different combination of shortening and glucose syrup (GS) on cookie quality was studied. Cookies were prepared with three different levels (20, 30 and 40%) of shortening. At each level of shortening 0, 50, 100% of the flour and 0, 25, 50, 75 and 100% of the sugar substituted with corn flour and GS, respectively. Cookies were tested for diameters, thicknesses, spread ratios and sensory evaluations. Cookie thicknesses decreased, spread ratios increased with increasing amount of corn flour. High shortening ratios increased the thickness, diameter and spread ratios of cookies. Improved cookie diameters and spreads were observed at 25% GS level. However, spread ratios of the cookies were the same (p<0.05) above 25% addition of GS. Of all the shortening addition levels, 20% shortening level gave the highest cookie diameter values at 50% corn flour-25% GS ratios. The best cookie colour was obtained in cookies formulated with 100% corn flour - 20% shortening - 25% glucose syrup level. Cookies at 50% corn flour + 30% shortening + 25% GS level received the highest tenderness acceptability scores. Overall acceptability of cookies was best at 50% corn flour + 30% shortening + 25% GS level.en_US
dc.identifier.endpage111en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage109en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20860
dc.identifier.volume4en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWFL Publisher Ltd.en_US
dc.relation.ispartofJournal of Food, Agriculture and Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCookieen_US
dc.subjectCornen_US
dc.subjectGlucose syrupen_US
dc.subjectSensoryen_US
dc.subjectShorteningen_US
dc.titleDetermination of technologic and sensory properties of cookies prepared with corn flouren_US
dc.typeArticleen_US

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