Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies

Main Article Content

M.K. Demir

Keywords

cookie, grape, nutrition, pekmez powder, spray dry

Abstract

Pekmez is a rich food product that contains many nutrients necessary particularly for children. Sugar, a part of cookie formulation, is known to affect physical, chemical and sensory properties of food products, as well as, giving a sweet taste. In this study, use of powdered form of pekmez instead of sugar in cookies was investigated. Liquid grape pekmez and maltodextrin as a carrier (40-60% v/w) were spray-dried using a spray-dryer unit. The obtained pekmez powder (PP) was used as a replacement of sugar at different ratios (0, 25, 50, 75 and 100%) for the production of cookies. In this respect, physical, chemical, sensory properties and total mineral content of cookies were determined. The results revealed that use of PP increased ash content of the cookies. PP addition decreased spread ratios, but increased hardness values, resulting in darker cookies in colour along with lower brightness. Optimum combinations in terms of sensory properties was 50% sugar plus 50% PP. PP addition increased potassium, magnesium, calcium, iron and zinc contents of the cookies. In conclusion, cookies which are consumed particularly by children were satisfactorily improved in terms of nutritional properties by replacement of sugar with PP.

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