摘要：In this study, production and characterization of pine cone powder (PCP) and its utilization as alternative dietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated. Total dietary fiber (TDF) content of PCP was found as 62.0%. TDF contents of fiber-rich PCP supplemented products increased with increasing addition levels and reached to 8.3% in cake and 11.8% in cookie by 30% addition. PCP addition did not cause deterioration on physical properties of cakes. Cookies had better (10% PCP) or same (20% PCP) spread ratio values as compared to control one. The hardness of the products increased by 30% PCP addition. The PCP supplemented products had darker but acceptable color. According to sensory score, the PCP added products were accepted up to 20% addition level. The pine cone has potential using as a source of dietary fiber for bakery products.
