The effect of adding apple peel powder on the physical and sensory properties ofbiscuits

The investigation into using apple peel powder (APP) in biscuits. Apple peel powder was added to wheatflour at percentages of ۱%, ۲%, and ۴% to make the biscuits. The sensory qualities and physicalcharacteristics of the biscuits were examined. When the powder's chemical composition was examined,apple powder had high values for its fiber, protein, and ash contents (۱۳.۶۶±.۸۸۱۹۲%, ۳.۰۳±.۳۱۷۹۸%, and۲.۸۹±.۶۷۱۸۵, respectively). The functional qualities of the powdered apple peels showed that the peels'capacity to absorb water or oil and water solubility index were ۲۱۰±۵.۷۷۳۵۰%, ۲۱۶±۱۲.۰۱۸۵۰%, and۵۴.۳۳±۲.۹۶۲۷۳%, respectively. Apple peels' bulk density and swelling capacity were ۰.۳۴±.۰۰۵۷۷g/mL and۷.۳۳±.۶۶۶۶۷%, respectively. The ability to absorb fat and water, as well as to swell, was comparativelygood. On the other hand, apple peel powder had useful qualities. The biscuits' diameter, thickness, andspread ratio increased with the addition of apple peel powder, and the value increased with the degree ofsubstitution. increase from ۱۲.۳۳۳۳±.۳۳۳۳۳ to ۱۳.۵۰۰۰±.۲۸۸۶۸ cm, ۵.۰۳۰۰±.۰۳۵۱۲ to ۵.۳۰۰۰±.۰۵۷۷۴ cmat level ۲%APP, and ۲.۴۳۳۳±.۰۰۸۸۲ to ۲.۶۷۰۰±.۰۰۵۷۷ % at level ۴%APP, respectively. The biscuits thathad ۱% APP had acceptable sensory quality. Apple peel powder can be added to a variety of baked products,including breads and biscuits.

کلیدواژه ها:

Apple peels · Chemical composition · biscuits ، spread ratio ، physical characteristics