DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P >0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P >0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P 0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P >0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P