Özet:

Reducing fat in diet has become a public health concern for consumers. Several fat replacers have been in use in bakery products. Apricot kernels are rich in lipid. The apricot kernel is generally added to bakery products and also consumed as appetizers. Apricots and apples among the most promising foods with the physiologically important constituents such as dietary fiber. In order to investigate the effects of fruit powders addition on low-fat cookie quality, apple or apricot powder (APLP and APR-P) were used to replace wheat flour in the formulation of cookies at the levels of 10, 20, 30 and 40% (w/w) with 15% apricot kernel flour to replace shortening. Results indicated that there were no significant differences between spread ratio values of the cookies supplemented with different levels of APL-P up to 30% and control and they were all acceptable. However, APR-P supplemented cookies generally had a gradual increase in spread ratio values compared to the APL-P supplemented cookies above 10% level (p<0.01). The hardness values of the cookies generally increased significantly (p<0.01) with increasing APL-P levels. APL-P supplemented cookies generally had lower hardness values than APR-Psupplemented ones. Overall sensory scores of the cookies supplemented with APR-P were not significanly different from those of the control. APL-P supplemented cookies generally had higher L* and lower a* than APR-Psupplemented ones. Total dietary fiber contents of the cookies increased with increasing fruit powder supplementation level. APR-P appeared to be a more suitable replacer than APLPup to 30% level

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