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

Ertan ERMİŞ, (İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiye)
Betül Kevser TUĞLA, (İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiye)
Büşra KÜLSOY (İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiye)
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
2 0
Yıl: 2020 Cilt: 8 Sayı: 12 Sayfa Aralığı: 2512 - 2517 Metin Dili: İngilizce DOI: https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609 İndeks Tarihi: 20-05-2021

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:

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APA Ermis E, Tuğla B, Külsoy B (2020). Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. , 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
Chicago Ermis Ertan,Tuğla Betül Kevser,Külsoy Büşra Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. (2020): 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
MLA Ermis Ertan,Tuğla Betül Kevser,Külsoy Büşra Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. , 2020, ss.2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
AMA Ermis E,Tuğla B,Külsoy B Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. . 2020; 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
Vancouver Ermis E,Tuğla B,Külsoy B Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties. . 2020; 2512 - 2517. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
IEEE Ermis E,Tuğla B,Külsoy B "Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties." , ss.2512 - 2517, 2020. https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
ISNAD Ermis, Ertan vd. "Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties". (2020), 2512-2517. https://doi.org/https://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
APA Ermis 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 Ermis 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 Ermis 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 Ermis 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 Ermis 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 Ermis 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 Ermis, 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
Sayfa Oluşturulma Tarihi
23-04-2024 17:46

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