Publication:
Use of coffee silverskin to improve the functional properties of cookies

dc.contributor.buuauthorGÖÇMEN, DUYGU
dc.contributor.buuauthorŞAHAN, YASEMİN
dc.contributor.buuauthorYILDIZ, ELİF
dc.contributor.buuauthorYıldız, Elif
dc.contributor.buuauthorCoşkun, Meral
dc.contributor.buuauthorAroufai, Idriss Amit
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0003-1356-9012
dc.contributor.researcheridAAG-6424-2021
dc.contributor.researcheridABE-6748-2020
dc.contributor.researcheridKDP-3344-2024
dc.date.accessioned2024-09-23T12:02:46Z
dc.date.available2024-09-23T12:02:46Z
dc.date.issued2019-06-01
dc.description.abstractThe purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
dc.identifier.doi10.1007/s13197-019-03773-y
dc.identifier.endpage2988
dc.identifier.issn0022-1155
dc.identifier.issue6
dc.identifier.startpage2979
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03773-y
dc.identifier.urihttps://hdl.handle.net/11452/45061
dc.identifier.volume56
dc.identifier.wos000469837700019
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer India
dc.relation.journalJournal Of Food Science And Technology-mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIndustry by-products
dc.subjectDietary fiber
dc.subjectAntioxidant capacity
dc.subjectFat replacer
dc.subjectWheat
dc.subjectFlour
dc.subjectSugar
dc.subjectDough
dc.subjectBioaccessibility
dc.subjectPolyphenols
dc.subjectCookie
dc.subjectCoffee silverskin
dc.subjectAntioxidant
dc.subjectPhenolic
dc.subjectIn vitro bioaccessibility
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleUse of coffee silverskin to improve the functional properties of cookies
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationfa4333e4-f38a-46e2-b134-d7661e9801ba
relation.isAuthorOfPublication8d3e9e4f-0858-4a7a-9b20-6a16e47ea408
relation.isAuthorOfPublication.latestForDiscoveryfa4333e4-f38a-46e2-b134-d7661e9801ba

Files

Collections