Volume 22, Issue 160 (2025)
FSCT 2025, 22(160): 290-298 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Al-Shammari B. The effect of adding apple peel powder on the physical and sensory properties of biscuits. FSCT 2025; 22 (160) :290-298
URL: http://fsct.modares.ac.ir/article-7-77741-en.html
URL: http://fsct.modares.ac.ir/article-7-77741-en.html
Food Sciences Department, Agriculture College, University of Basrah, Basrah , Iraq , bushra.jerad@uobasrahba.edu.iq
Abstract: (100 Views)
The investigation into using apple peel powder (APP) in biscuits. Apple peel powder was added
to wheat flour at percentages of 1%, 2%, and 4% to make the biscuits. The sensory qualities and
physical characteristics 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 (13.66±.88192%, 3.03±.31798%, and 2.89±.67185, respectively). The functional qualities of the powdered apple peels showed that the peels' capacity to absorb water or oil and water solubility index were 210±5.77350%, 216±12.01850%, and 54.33±2.96273%, respectively. Apple peels' bulk density and swelling capacity were 0.34±.00577g/mL and 7.33±.66667%, respectively. The ability to absorb fat and water, as well as to swell, was comparatively good. On the other hand, apple peel powder had useful qualities. The biscuits' diameter, thickness, and spread ratio increased with the addition of apple peel powder, and the value increased with the degree of substitution. increase from 12.3333±.33333 to 13.5000±.28868 cm, 5.0300±.03512 to 5.3000±.05774 cm at level 2%APP, and 2.4333±.00882 to 2.6700±.00577 % at level 4%APP, respectively. The biscuits that had 1% APP had acceptable sensory quality. Apple peel powder can be added to a variety of baked products, including breads and biscuits.
to wheat flour at percentages of 1%, 2%, and 4% to make the biscuits. The sensory qualities and
physical characteristics 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 (13.66±.88192%, 3.03±.31798%, and 2.89±.67185, respectively). The functional qualities of the powdered apple peels showed that the peels' capacity to absorb water or oil and water solubility index were 210±5.77350%, 216±12.01850%, and 54.33±2.96273%, respectively. Apple peels' bulk density and swelling capacity were 0.34±.00577g/mL and 7.33±.66667%, respectively. The ability to absorb fat and water, as well as to swell, was comparatively good. On the other hand, apple peel powder had useful qualities. The biscuits' diameter, thickness, and spread ratio increased with the addition of apple peel powder, and the value increased with the degree of substitution. increase from 12.3333±.33333 to 13.5000±.28868 cm, 5.0300±.03512 to 5.3000±.05774 cm at level 2%APP, and 2.4333±.00882 to 2.6700±.00577 % at level 4%APP, respectively. The biscuits that had 1% APP had acceptable sensory quality. Apple peel powder can be added to a variety of baked products, including breads and biscuits.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/10/30 | Accepted: 2025/02/19 | Published: 2025/05/22
Received: 2024/10/30 | Accepted: 2025/02/19 | Published: 2025/05/22
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |