Physicochemical and sensory characteristics of cookies amended with Kiwi fruit powder [electronic resource]
Language: English Summary language: Arabic Description: p. 1681-1695Other title:- الصفات الفيزيوكيماوية والحسية للكوكيز المدعم بمسحوق الكيوى [Added title page title]
- Egyptian journal of agricultural research, 2017 v. 95 (4) [electronic resource]
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Articles
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Main | ART EJAR V95 No4 13 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
There is an increasing interest to find new sources of specific
bioactive constitu~nts that may add new healthy properties
to the products. In the present study, cookies were prepared
by substitution of wheat flour with different levels (0, 5, 10, 15 and
20%) of kiwi fruit edible portion (KFEP) or peels powder (KFPP).
Physicochemical properties, antioxidant activity and sensory
characteristics of produced cookies were evaluated. Results
revealed that ash and fiber contents of produced cookies increased
significantly with increasing the substitution level of KFEP or KFPP.
Bioactive compounds (phenols, flavonoids and tannins) content of
produced cookies were increased gradually with increasing the
level of substitution. All substituted cookies showed higher
antioxidant activity compared to control. A significant decrease in
spread ratio of the produced cookies was occurred compared to
control. Concerning cookies color, as the percentage of substitution
increased, the color of the cookies became darker. Substitution
with either KFEP or KFPP improved the odor character of cookies.
High acceptability score was observed in substituted cookies up to
15% KFEP and 10% KFPP substitution level. The results could be
useful in improving cookies quality and nutritive value.
Summary in Arabic
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