Yıl 2018, Cilt 4, Sayı 2, Sayfalar 89 - 97 2018-01-20

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

Selçuk Mustafa Seçen [1]

133 170

Scientific studies in recent years have clearly demonstrated the relationship between diets and diseases, and epidemiological studies indicate the effect of diet on the prevention of chronic diseases. The food industry develops 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 consumption are 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 enough in terms of vitamins, dietary fiber, and minerals necessary for body mechanics. In recent years, functional properties of products have been improved with the addition of dietary fiber additives as well as natural foodstuffs with antimicrobial and antioxidant properties. This study aimed to produce calorie reduced muffins by using grape seed powder which is a natural antioxidant and fiber source in cocoa muffin formulas. On the other hand, it is aimed to economically evaluate the wastes of the wine industry as well as to produce functional muffins with increased benefits on human health, in other words the aim of this study is to remove the oil, sugar and flour content of the muffin from the mixture at varying proportions and replace the removed part with grape seed powder. As a result of the study, it was observed that the grape seed powder supplementation did not affect the volume properties of the muffins, on the contrary, decreased the baking loss, and the products replaced with grape seeds powder have been opened in both interior and exterior colours. It can be said that the product group which is closest to the control in respect of the textural properties is the products produced with 2.5% substitution.

Muffin, Calorie reduced, Grape seed, Texture profile analysis
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Konular Gıda Bilimleri ve Teknolojisi
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Yazarlar

Orcid: 0000-0002-4598-1039
Yazar: Selçuk Mustafa Seçen (Sorumlu Yazar)
Kurum: Nevşehir Hacı Bektaş Veli University, Department of Food Engineering, Nevşehir
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs312244, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {89 - 97}, doi = {10.3153/FH18009}, title = {INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS}, key = {cite}, author = {Seçen, Selçuk Mustafa} }
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. DOI: 10.3153/FH18009
MLA Seçen, S . "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS". FOOD and HEALTH 4 (2018): 89-97 <http://jfhs.scientificwebjournals.com/issue/34579/312244>
Chicago Seçen, S . "INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS". FOOD and HEALTH 4 (2018): 89-97
RIS TY - JOUR T1 - INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS AU - Selçuk Mustafa Seçen Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18009 DO - 10.3153/FH18009 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 89 EP - 97 VL - 4 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH18009 UR - http://dx.doi.org/10.3153/FH18009 Y2 - 2017 ER -
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