Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies

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dc.contributor.authorUysal, Hacer
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorElgun, Adem
dc.contributor.authorIbanoglu, Senol
dc.contributor.authorHerken, Emine Nur
dc.contributor.authorDemir, M. Kursat
dc.date.accessioned2020-03-26T17:17:16Z
dc.date.available2020-03-26T17:17:16Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWire-cut cookies were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. Cookies were also prepared with the addition of 0.4% xylanase enzyme. The effect of increased levels of fibres from different sources and xylanase enzyme addition on the approximate chemical composition, spread ratio, hardness, cellulose, energy and sensory properties of cookie samples were investigated. It was found that increasing fibre content resulted in decreased spread values of cookies. Addition of 0.4% xylanase enzyme increased the spread values as compared to control samples with no enzyme added. The samples with lemon fibre produced harder samples while relatively softer samples were obtained with wheat bran. Addition of xylanase enzyme reduced the hardness value of the samples in general. The samples with added wheat fibre and wheat bran received acceptable scores from the taste panellists. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2005.12.019en_US
dc.identifier.endpage1078en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1074en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2005.12.019
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21335
dc.identifier.volume78en_US
dc.identifier.wosWOS:000241073500043en_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.subjectcookiesen_US
dc.subjectfibresen_US
dc.subjectxylanase enzymeen_US
dc.subjectspread ratioen_US
dc.subjectsensory propertiesen_US
dc.titleEffect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookiesen_US
dc.typeArticleen_US

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