Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

• Alican Akcicek,
• Muhammed Özgölet,
• Zeynep Hazal Tekin-Cakmak,
• Salih Karasu,
• Esra Duran,
• Osman Sagdic

Affiliations

Alican Akcicek

Faculty of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli, Turkey

Muhammed Özgölet

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Zeynep Hazal Tekin-Cakmak

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Salih Karasu

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Esra Duran

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Osman Sagdic

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey