Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties

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dc.contributor.authorOzer, Emir Ayse
dc.contributor.authorOzbuldu, Neslihan
dc.contributor.authorOzpalas, Beyza
dc.date.accessioned2024-09-18T20:06:18Z
dc.date.available2024-09-18T20:06:18Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractConsumers demand in food products have changed significantly in the last century with lifestyle changes related to new eating habits. Based on the consumers' demand, the food industry and scientists focus on low fat and calorie functional foods that avoid causing nutrition-related illnesses. Therefore, the aim of this study is to develop a low fat-high calorie functional cookie fortified with composite flour (chickpea 50%, whole grain wheat 25% and oat 25%), butter, almond, dried mulberry, egg powder and whey powder. The statistical analyses were carried out by using response surface methodology (RSM). The nutritional (moisture, ash, fat, protein, carbohydrate, and energy content), physical (diameter and thickness measurement, spread ratio) and sensory properties (colour, appearance, taste-odour, texture, overall acceptability, and affordability) of produced cookies were evaluated. The results indicate that the protein content of cookies increased from 13 g/100 g to 24.38 g/100 g with a 9% reduction in fat and calories for the cookies. A cookie containing 15% butter and 15% composite flour has the highest score for overall acceptability and affordability among the cookie samples. The research showed that low fat-high protein cookies fortified by composite flour, with a highly acceptable and nutrition composition can be produced.en_US
dc.description.sponsorshipHatay Mustafa Kemal University Scientific Research Project [20.M.040]en_US
dc.description.sponsorshipThis study was funded by Hatay Mustafa Kemal University Scientific Research Project for 2020 (20.M.040).en_US
dc.identifier.endpage163en_US
dc.identifier.issn0035-6808
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85135572879en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage151en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8452
dc.identifier.volume99en_US
dc.identifier.wosWOS:000848233400005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectButteren_US
dc.subjectLow Fat Cookieen_US
dc.subjectHigh Proteinen_US
dc.subjectReduced Calorieen_US
dc.subjectResponse Surface Methodologyen_US
dc.titleOptimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory propertiesen_US
dc.typeArticleen_US

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