Yıl: 2020 Cilt: 8 Sayı: 12 Sayfa Aralığı: 2512 - 2517 Metin Dili: İngilizce DOI: https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609

Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

Öz:
In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshellpowder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical,textural and sensory properties. Incorporation of powder materials was done by adding to biscuitdough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheatflour. The data obtained from this study revealed that fortification with powder materials affectedprotein and moisture content of final product. Additionally, adding powder materials to whole wheatbiscuit formulation increased the total amount of phenolics and antioxidant activity significantly.Results of instrumental colour analysis indicated that fortification increased darkness and rednesswhen compared with the control. Sensory analysis data indicated that non-fortified and fortifiedsamples provided similar sensory attributes.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA ERMİŞ E, TUĞLA B, KÜLSOY B (2020). Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8(12), 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
Chicago ERMİŞ ERTAN,TUĞLA Betül Kevser,KÜLSOY Büşra Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8, no.12 (2020): 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
MLA ERMİŞ ERTAN,TUĞLA Betül Kevser,KÜLSOY Büşra Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.8, no.12, 2020, ss.2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
AMA ERMİŞ E,TUĞLA B,KÜLSOY B Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(12): 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
Vancouver ERMİŞ E,TUĞLA B,KÜLSOY B Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(12): 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
IEEE ERMİŞ E,TUĞLA B,KÜLSOY B "Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8, ss.2512 - 2517, 2020. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
ISNAD ERMİŞ, ERTAN vd. "Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8/12 (2020), 2512-2517. https://doi.org/https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609