ABSTRACT
In this study, shortening content in a wire-cut cookie formulation was reduced at 30% and replaced with
apricot kernel flour (AKF). Utilization of AKF as fat replacers in cookies was examined and effects of
apricot powder (APR-P) at the levels of 10, 20, 30 and 40% (w/w) on the quality of low-fat cookies
were investigated. Reducing fat in every-day’s diet is a public health issue and a concern for most
consumers. It is recommended that dietary fat consumption must be cut to 30% or less of total caloric
intake. The baking industry has responded to the demands of consumers by developing low- or reducedfat
products, defined as those foods that have at least one-third fewer calories than an equivalent serving
of a normal counterpart. Low-fat products normally contain fat substitutes and are produced using
formula or processing modifications. Several fat replacers have been in use in bakery products.
Carbohydrate-based substitutes incorporate water into a gel-type structure, resulting in lubricant or flow
properties similar to those of fats in some food systems. Apricot (Prunus armeniaca L.) is one of the
most popular stone fruits grown in some regions of Turkey which is the biggest apricot producer
(795,768 metric tons/yr). Low in fat and high in fiber, apricots are loaded with vitamins and minerals
essential for a healthy diet. A new form of apricot as freeze dried powder retaining all important
nutrients and flavor of fresh apricot might be promising alternative for the utilization of apricots. As a
by-product, apricot kernel offers an exciting new potential as a food ingredient especially in cereal.
Results indicated that APR-P supplemented cookies generally had a gradual increase in spread ratio
values above 10% level (p<0.01). The hardness values of the cookies generally increased significantly
(p<0.01) with increasing APR-P levels up to 30% addition level and the hardness value for the 40%
addition level was not detected. Overall sensory scores of the cookies supplemented with APR-P were
not significanly different from those of the control until 30% addition level. Total dietary fiber contents
of the cookies increased with increasing APR-P powder supplementation (from 10.71% to 17.48%).
APR-P supplemented cookies generally had higher L* and lower a* and b* values as the addition levels
increased. With the production of high-fiber and low-fat cookies by the usage of AKF and APR-P
especially in cereal products are offered.
Keywords: Apricot kernel flour, Apricot powder, Cookie quality, Dietary fiber.