Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

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dc.contributor.authorSert D.
dc.contributor.authorDemir M.K.
dc.contributor.authorErtaş N.
dc.date.accessioned2020-03-26T19:32:04Z
dc.date.available2020-03-26T19:32:04Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of dairy powders (skim milk powder, butter milk powder, sodium caseinate, yoghurt powder, milk powder and colostrum powder) on cookie quality was studied. Cookies were tested for aw, calorimetric energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest aw values were obtained for cookies containing colostrum powder; also the highest calorimetric energy values were obtained from the colostrum powder-added cookies. Diameter values of cookies with the addition of skim milk powder, butter milk powder, yoghurt powder and milk powder were higher than that of sodium caseinate and colostrum powder. The lowest spread ratio was measured in the cookie samples with added skim milk powder. The addition of yoghurt powder gave the highest breaking strength of cookies. Cookies with sodium caseinate addition exhibited the highest lightness (L?) values than the other cookies with different dairy powders. Cookies prepared with butter milk powder received the highest scores for colour, appearance, texture, crispness and overall acceptability. © SAGE Publications.en_US
dc.identifier.doi10.1177/1082013215583149en_US
dc.identifier.endpage202en_US
dc.identifier.issn1082-0132en_US
dc.identifier.issue3en_US
dc.identifier.pmid25888679en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage196en_US
dc.identifier.urihttps://dx.doi.org/10.1177/1082013215583149
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34311
dc.identifier.volume22en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSAGE Publications Inc.en_US
dc.relation.ispartofFood Science and Technology Internationalen_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.subjectdairy powdersen_US
dc.subjectdough rheologyen_US
dc.subjectsensory propertiesen_US
dc.titleRheological, physical and sensorial evaluation of cookies supplemented with dairy powdersen_US
dc.typeArticleen_US

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