Year 2017, Volume 3 , Issue 2, Pages 67 - 74 2017-03-21

THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Mehmet KILINÇ [1] , M. Kürşad DEMİR [2]


The cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it was found that substitution of sugar with 100% honey powder is suitable to improve cookies chemical and nutritional characteristics and up to 60% is suitable to protect sensory and physical properties. 

Honey powder, Nutrition, Cookie, Substitution, Sugar
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Subjects Food Science and Technology
Journal Section Articles
Authors

Orcid: 0000-0001-6921-5251
Author: Mehmet KILINÇ
Institution: Afyon Kocatepe University, Faculty of Engineering and Architecture, Depertment of Food Engineering, Afyonkarahisar, Turkey
Country: Turkey


Orcid: 0000-0002-4706-4170
Author: M. Kürşad DEMİR
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Dates

Application Date : January 1, 2017
Acceptance Date : February 6, 2017
Publication Date : March 21, 2017

Bibtex @research article { jfhs299247, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {67 - 74}, doi = {10.3153/JFHS17009}, title = {THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION}, key = {cite}, author = {Kılınç, Mehmet and Demir, M. Kürşad} }
APA Kılınç, M , Demir, M . (2017). THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION . Food and Health , 3 (2) , 67-74 . DOI: 10.3153/JFHS17009
MLA Kılınç, M , Demir, M . "THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION" . Food and Health 3 (2017 ): 67-74 <https://jfhs.scientificwebjournals.com/en/pub/issue/27555/299247>
Chicago Kılınç, M , Demir, M . "THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION". Food and Health 3 (2017 ): 67-74
RIS TY - JOUR T1 - THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION AU - Mehmet Kılınç , M. Kürşad Demir Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17009 DO - 10.3153/JFHS17009 T2 - Food and Health JF - Journal JO - JOR SP - 67 EP - 74 VL - 3 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/JFHS17009 UR - https://doi.org/10.3153/JFHS17009 Y2 - 2017 ER -
EndNote %0 Food and Health THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION %A Mehmet Kılınç , M. Kürşad Demir %T THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 2 %R doi: 10.3153/JFHS17009 %U 10.3153/JFHS17009
ISNAD Kılınç, Mehmet , Demir, M. Kürşad . "THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION". Food and Health 3 / 2 (March 2017): 67-74 . https://doi.org/10.3153/JFHS17009
AMA Kılınç M , Demir M . THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION. Food Health. 2017; 3(2): 67-74.
Vancouver Kılınç M , Demir M . THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION. Food and Health. 2017; 3(2): 67-74.
IEEE M. Kılınç and M. Demir , "THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION", Food and Health, vol. 3, no. 2, pp. 67-74, Mar. 2017, doi:10.3153/JFHS17009