INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS

Yıl: 2018 Cilt: 4 Sayı: 2 Sayfa Aralığı: 89 - 97 Metin Dili: İngilizce DOI: 10.3153/FH18009 İndeks Tarihi: 15-02-2019

INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS

Öz:
Scientific studies in recent years have clearly demonstrated the relationship between diets and diseases, andepidemiological studies indicate the effect of diet on the prevention of chronic diseases. The food industrydevelops day by day in order to offer more variety of products and to produce healthy foods. Emerging technology,intense participation in business life and urbanization, and people's preferences for food consumptionare changing rapidly. Products such as muffins, biscuits, crackers and wafers (easy-to-carry, long shelf-life)are often confused as products consumed by individuals who have to devote less time to feeding. Muffin;have high nutritional value (due to the high carbohydrate, protein, and fat in them) but it is not rich enoughin terms of vitamins, dietary fiber, and minerals necessary for body mechanics. In recent years, functionalproperties of products have been improved with the addition of dietary fiber additives as well as naturalfoodstuffs with antimicrobial and antioxidant properties. This study aimed to produce calorie reduced muffinsby using grape seed powder which is a natural antioxidant and fiber source in cocoa muffin formulas. On theother hand, it is aimed to economically evaluate the wastes of the wine industry as well as to produce functionalmuffins with increased benefits on human health, in other words the aim of this study is to remove theoil, sugar and flour content of the muffin from the mixture at varying proportions and replace the removedpart with grape seed powder. As a result of the study, it was observed that the grape seed powder supplementationdid not affect the volume properties of the muffins, on the contrary, decreased the baking loss, and theproducts replaced with grape seeds powder have been opened in both interior and exterior colours. It can besaid that the product group which is closest to the control in respect of the textural properties is the productsproduced with 2.5% substitution.
Anahtar Kelime:

Konular: Halk ve Çevre Sağlığı Sağlık Bilimleri ve Hizmetleri Ziraat Mühendisliği Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA SEÇEN S (2018). INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. , 89 - 97. 10.3153/FH18009
Chicago SEÇEN Selçuk Mustafa INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. (2018): 89 - 97. 10.3153/FH18009
MLA SEÇEN Selçuk Mustafa INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. , 2018, ss.89 - 97. 10.3153/FH18009
AMA SEÇEN S INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. . 2018; 89 - 97. 10.3153/FH18009
Vancouver SEÇEN S INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. . 2018; 89 - 97. 10.3153/FH18009
IEEE SEÇEN S "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS." , ss.89 - 97, 2018. 10.3153/FH18009
ISNAD SEÇEN, Selçuk Mustafa. "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS". (2018), 89-97. https://doi.org/10.3153/FH18009
APA SEÇEN S (2018). INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. Food and Health, 4(2), 89 - 97. 10.3153/FH18009
Chicago SEÇEN Selçuk Mustafa INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. Food and Health 4, no.2 (2018): 89 - 97. 10.3153/FH18009
MLA SEÇEN Selçuk Mustafa INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. Food and Health, vol.4, no.2, 2018, ss.89 - 97. 10.3153/FH18009
AMA SEÇEN S INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. Food and Health. 2018; 4(2): 89 - 97. 10.3153/FH18009
Vancouver SEÇEN S INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS. Food and Health. 2018; 4(2): 89 - 97. 10.3153/FH18009
IEEE SEÇEN S "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS." Food and Health, 4, ss.89 - 97, 2018. 10.3153/FH18009
ISNAD SEÇEN, Selçuk Mustafa. "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS". Food and Health 4/2 (2018), 89-97. https://doi.org/10.3153/FH18009