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.
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Articles |
Yazarlar | |
Yayımlanma Tarihi | 20 Ocak 2018 |
Gönderilme Tarihi | 14 Mayıs 2017 |
Yayımlandığı Sayı | Yıl 2018Cilt: 4 Sayı: 2 |
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