THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Mehmet KILINÇ; M. Kürşad DEMİR

doi:https://doi.org/10.3153/JFHS17009

Makale detayları

THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Yazarlar:

Mehmet KILINÇ | M. Kürşad DEMİR

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2017 Vol.3 Issue 2, pp.67-74

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420084

DOI:

https://doi.org/10.3153/JFHS17009

Özet:

 


The cookie stands out as a
high sugar content product. Recently, with the discussion of the adverse
effects of sugar on health, a high number of food materials have been used as a
sugar substitute. One of these is honey which was also used as sweeteners in
the past. Honey might be regarded as a good alternative due to its natural
origin, and its high content of vitamins, minerals and antioxidants. In this
study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying
was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of
sugar, so the target was both to minimize the negative effect of sugar on
health and to create a functional food product, enriched by nutrients. In the
cookies produced, some physical, sensory, chemical and nutritional properties
were investigated. With the substitution of honey powder, the diameter of the
cookies and spread ratio decreased, it was found that the thickness values did
not change. In addition, the hardness and a* values have increased and L*
and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic
contents increased with the increasing amount of honey powder but there were not significant changes
in water activity, crude protein, crude fat values of cookie samples.
Thus, energy values were decreased. Consequently, it was found that
substitution of sugar with 100% honey powder is suitable to improve cookies
chemical and nutritional characteristics and up to 60% is suitable to protect
sensory and physical properties. 


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Makale detayları

THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Yazarlar: Mehmet KILINÇ | M. Kürşad DEMİR

Ana Başlıklar: Gıda teknolojisi

Dergi: Food and Health 2017 Vol.3 Issue 2, pp.67-74

Belge Tipi: Makale

Yayın Tarihi: 3/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000420084

DOI: https://doi.org/10.3153/JFHS17009

Sayı

Yazarlar:

Mehmet KILINÇ | M. Kürşad DEMİR

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2017 Vol.3 Issue 2, pp.67-74

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420084

DOI:

https://doi.org/10.3153/JFHS17009