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dc.contributor.authorErmiş, Ertan
dc.contributor.authorTuğla, Betül Kevser
dc.contributor.authorKülsoy, Büşra
dc.date.accessioned2022-03-04T19:12:44Z
dc.date.available2022-03-04T19:12:44Z
dc.date.issued2020
dc.identifier.issn2148-127X
dc.identifier.issn2148-127X
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i12.2512-2517.2609
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TkRFek1qVTRPQT09
dc.identifier.urihttps://hdl.handle.net/20.500.12436/3295
dc.description.abstractIn this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshellpowder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical,textural and sensory properties. Incorporation of powder materials was done by adding to biscuitdough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheatflour. The data obtained from this study revealed that fortification with powder materials affectedprotein and moisture content of final product. Additionally, adding powder materials to whole wheatbiscuit formulation increased the total amount of phenolics and antioxidant activity significantly.Results of instrumental colour analysis indicated that fortification increased darkness and rednesswhen compared with the control. Sensory analysis data indicated that non-fortified and fortifiedsamples provided similar sensory attributes.en_US
dc.language.isoengen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.identifier.doi10.24925/turjaf.v8i12.2512-2517.2609
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEffects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Propertiesen_US
dc.typearticleen_US
dc.departmentİZÜen_US
dc.identifier.volume8en_US
dc.identifier.issue12en_US
dc.identifier.startpage2512en_US
dc.identifier.endpage2517en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.department-tempİstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiye;İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiye;İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 34303, İstanbul, Türkiyeen_US
dc.identifier.trdizinidTkRFek1qVTRPQT09en_US


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