YYÜ GCRIS Basic veritabanının içerik oluşturulması ve kurulumu Research Ecosystems (https://www.researchecosystems.com) tarafından devam etmektedir. Bu süreçte gördüğünüz verilerde eksikler olabilir.
 

Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

dc.authorid Koksel, Hamit/0000-0003-4150-2413
dc.authorwosid Köksel, Hami̇t/G-6018-2013
dc.contributor.author Öztürk, S
dc.contributor.author Özboy, O
dc.contributor.author Cavidoglu, I
dc.contributor.author Köksel, H
dc.date.accessioned 2025-05-10T16:59:13Z
dc.date.available 2025-05-10T16:59:13Z
dc.date.issued 2002
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Hacettepe Univ, Fac Engn, Dept Food Engn, TR-06532 Ankara, Turkey; Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, Van, Turkey en_US
dc.description Koksel, Hamit/0000-0003-4150-2413 en_US
dc.description.abstract Dried and ground brewer's spent grain (BSG) was blended with soft wheat flour at levels of 5-25%. BSG preparations of fine (<212 mum). medium (212-425 mum) and coarse (425-850 mum) particle sizes were used in the production of wire-cut cookies. The protein content decreased and the dietary fibre content (acid detergent fibre, neutral detergent fibre and total dietary fibre) increased, as the particle size of the BSG samples increased. The results indicated that BSG preparations with high dietary fibre content have potential as a source of dietary fibre. The effects of BSG on the quality and dietary fibre content of cookies have been investigated. Total dietary fibre (TDF) contents of the cookies supplemented with different particle size BSG increased significantly (p<0.05) as the addition level increased. Cookies prepared with BSG of medium and coarse particle sizes resulted in better properties in terms of Spread Ratio, Hunter color values and overall sensory score as compared to those made with BSG of fine particle size. Cookies made with medium and coarse particle size BSG gave better cookie properties up to the 15% addition and deteriorated significantly above this level (p<0.05). en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 27 en_US
dc.identifier.issn 0046-9750
dc.identifier.issn 2050-0416
dc.identifier.issue 1 en_US
dc.identifier.scopusquality Q1
dc.identifier.startpage 23 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/4535
dc.identifier.volume 108 en_US
dc.identifier.wos WOS:000175281200007
dc.identifier.wosquality Q3
dc.language.iso en en_US
dc.publisher inst Brewing en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Brewer'S Spent Grain en_US
dc.subject Cookie Quality en_US
dc.subject Dietary Fibre en_US
dc.title Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies en_US
dc.type Article en_US

Files