Abstract
Agro-industrial waste material is a rich source of various bioactive components and fiber. Apple pomace is a by-product of apple juice processing unit. It contains a plethora of phenolic compounds and dietary fiber. The addition of apple pomace in bakery items is a judicious approach to utilize the apple juice processing industry waste material in nutritional product development. Purposely, in the current research the apple pomace was collected from the juice processing industry followed by drying at 58–60 °C. The dried pomace was ground added in wheat flour (AARI-11) at 5, 10, 15, 20 and 25% to prepare cookies. The wheat flour (AARI-11) contained crude fiber (0.57%), crude protein (10.71%) and total phenolic contents (1.35 mg/g) while apple pomace showed higher contents of dietary fiber and total phenolic contents i.e. 10.85% and 9.75 mg/g respectively. Maximum values of physical characteristics of cookies such as thickness and width were found in T0 as 1.47 mm and 5.13 mm, respectively. On the other hand, spread factor and hardness changed and maximum value was observed in T5 as 46.20 and 1555.5 n/m2 respectively. Based on the sensory and compositional attributes, it was concluded that good quality cookies with improved organoleptic properties can be prepared through using 10% apple pomace powder with wheat flour.
Keywords: Apple pomace, Antioxidants, Rheology, Fiber, TPC
Introduction
Despite the existence of numerous ancient methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources. The disposal of agro-industrial by-products can create pollution issues thereby extraction of polyphenol, collection of dietary fiber, or any useful alternative is a pragmatic approach to tackle the menace of pollution. Indeed, the agriculture based-industrial by-products are an efficient source of antioxidants and dietary fiber (Fernández-Ginés et al. 2003). In the food processing industry, various fruits and vegetable are used for the extraction of juices, making fresh cut packs, ready-to-use dices or chunks that leave pomace and peels. Apple is a famous fruit which is appreciated for its sweet flavor and juiciness. Apple juice extraction industry is spread widely over the globe. It is a climacteric fruit, grown in temperate zones of the world (Moazzezi et al. 2012). Apples are available in most parts of the world with good economic values (Schieber et al. 2003). According to the Government of Pakistan GOP (2016-17), total apple production in Pakistan is 620 thousand tonnes where Punjab shares 210 thousand tonnes, Sindh 67 thousand tonnes, Khyber Pakhtunkhwa (KP) 1063 thousand tonnes and Baluchistan 4910 thousand tonnes (GOP, 2016-17). The apple juice extraction process, produces various residual materials including seeds, peel, and pomace (Chandio et al. 2016; Boyer and Liu 2004). After juice extraction, pomace is approximately 25–30% of the apple on a fresh weight basis. Previously, the apple pomace was used as a natural fertilizer after composting as well as for animal feedstuff. Such measures for disposing of the apple pomace can causes environmental pollution owing to higher acidity and anti-germinating behaviors (Khanizadeh et al. 2008). The dietary fiber from apple pomace is considered as a good substitute for product development purposes (Ajila and Prasada Rao 2013). It acts as a bulking agent of food and improves intestinal mobility. The dietary fiber comprised of cellulose, lignin, hemicellulose, gums and pectin (Schneeman and Gallaher 1985). During the product development process, numerous industries have incorporated alternative sources of dietary fiber to replace wheat flour or to reduce reliance on cereals only (Lamghari El Kossori et al. 2000). The apple pomace contains a plethora of phenolic acids and flavonoids. The flavonoids are the major constituents of apple pomace including flavanols, flavones, flavanones, anthocyanin and dihydrochalcones. The major phenolic acids present in apple pomace are derivatives of hydroxycinnamic acid (O’Shea et al. 2012). The rich polyphenol profile makes apple pomace a promising source of antioxidant (Schneeman and Gallaher 1985). Utilizing apple pomace in food products has reduced the incidence of hypercholesterolemia which reduces low-density lipoprotein (LDL), cholesterol and triglycerides (Ktenioudaki et al. 2013). The apple pomace has the potential to be incorporated into various food items owing to its health promoting aspects. Bakery items are considered especially suitable, particularly cookies where gluten development is not a requirement. The baked products are abundantly consumed on a daily basis. On a global scale, the cookies are popular tea time snacks and have a variety of flavors, compositional ingredients and long shelf life (Ahmad et al. 2017). Moreover, to the best of our knowledge the effect of apple pomace on AARI wheat flour variety is still unknown. The purpose of the present research work was to analyze the physico-chemical characteristics of apple pomace and wheat flour to examine the suitability of their combination for cookies development. Current study is designed to find out the acceptable amount of apple pomace in cookies without disturbing the latter’s rheological properties and consumer liking parameters.
Materials and methods
The current study was carried out in laboratories of Wheat Research Institute, Ayub Agricultural Research Institute (AARI) Faisalabad, Pakistan and Institute of Food Science and Nutrition, University of Sargodha Pakistan.
Materials
The wheat variety (AARI 2011) was obtained from AARI (Ayub Agricultural Research Institute) Faisalabad Pakistan) and apple was purchased from local market located near Faisalabad Pakistan. Chemicals used in the research were procured from Merck-Millipore Pvt. Ltd. (Darmstadt, Germany) and Sigma-Aldrich Pty. Ltd. (Castle Hill, Australia). Sucrose, shortening, sodium bicarbonate and salt were purchased from the Faisalabad (Pakistan) local market.
Preparation of wheat flour and apple pomace powder
Wheat is prepared to milling with the addition of water at 14.5% moisture after cleaning allowed to stand in a closed container for 24 h at room temperature in order to equilibrate moisture content in grains and milled through Quadrumate senior mill (C.W. Brabender, Duisburg, Germany) to produce straight grade flour at 65% extraction rate (AACC 2000). Apple pomace dried at 58–60 °C through the convective dryers (NB-901 M, N-BIOTEK, Bucheon, Gyeonggi, Korea) offer to reduce the environmental damages and have good thermal efficiency. Dried apple pomace is ground with electric grinder into fine powder. The samples were stored at room temperature in plastic bags until use.
Total phenolic contents (TPC)
TPC of apple pomace powder and wheat flour powder were measured according to the instructions of Sudha et al. (2007) and after preparing water and methanol extract of both. The sample was dissolved in water and methanol for 1 h, and the supernatant was collected after centrifuging the dissolving mixture. The extracts were dissolved in Folin-Ciocalteu’s reagent (250 microliters) and 20% solution of sodium carbonate (750 microliters) was added in it and distilled water used to make a 5 ml total volume of this. The solution was kept for 2 h. The absorbance of the reaction mixture was measured at 765 nm through UV/VIS Spectrophotometer. The phenol contents of the samples were expressed as mg gallic acid equivalent per g dry matter (mg GAE/g DM).
Chemical analysis
The apple pomace powder and wheat flour samples were analyzed using the AACC standard method (AACC 2000) to determine moisture (method no. 44-15A), crude protein (method no. 46-30), crude fat (method no. 30-25A), crude fiber (method no. 32-10) and ash contents (method No. 08-01). For moisture determination, 3-5 g sample was weighed in a china dish and weight loss is calculated as moisture content by placing the sample in a hot air oven at 100 ± 5 °C for 24 h. Moisture free sample was then washed with petroleum ether in Soxhlet apparatus for 5–6 washing and weight loss is calculated as fat content. The sample were digested with 1.25% H2SO4 for 30 min and afterwards supernatant obtained was digested in 1.25% NaOH solution for 30 min. The supernatant is than dried and pace in muffle furnace and weight loss was noted as fiber content. For ash content 1-3-g sample was charred on direct flame and placed in a muffle furnace at 550–650 °C for 5–6 h.
Preparation of composite flour
Composite flour was prepared by mixing apple pomace powder at 5, 10, 15, 20 and 25% with wheat flour. The composite flour was mixed thoroughly and was used for various chemical analysis.
Rheological studies
Rheological characteristics of composite flours like WA (water absorption), DS (dough stability), DDT (dough development time), AT (arrival time) and DT (departure time) were computed by using Farinograph (C.W. Brabender), Germany (AACC 2000 method 54-21). Composite flour was analyzed to check the activity of α-amylase by using Perten Falling Number Apparatus 1900 according to method No. 56-81 (AACC 2000).
Product preparation
Different concentrations of apple pomace i.e. 5, 10, 15, 20 and 25% were incorporated in the recipe of cookies. The control cookies formula based on flour weight was: straight grade wheat flour 250 g, sucrose 125 g, shortening 150 g, sodium bicarbonate 4 g, sodium chloride 2.1 g, milk 16 ml and water 30 cm3 accurately. One egg and two drops of vallina flavor also include in the recipe of cookies. Creaming was done in 10 min by adding shortening and sugar in a Hobart A-200 mixer. Egg and milk were added to get a homogenous mass. Wheat flour with different concentration of apple pomace and leavening agent were added with sodium chloride. The dough was rolled ten times cut into round in shape and baked in an electric oven at 185 °C for 20–25 min.
Chemical analysis of cookies
The apple pomace fortified cookies were subjected to proximate analysis and TPC according to methods described in section chemical analysis of wheat flour and apple pomace and total phenolic contents of wheat flour and apple pomace.
Physical analysis of cookies
The physical parameters of cookies i.e. diameter (mm), thickness (mm) and spread factor were analyzed according to the guide lines specified by Kaur et al. (2013). Accordingly, six cookies were selected and stacked over each other, and the overall thickness was measured by using Vernier caliper. Similarly, six cookies were arranged, and the total length was measured by using scale and diameter was calculated by dividing the value by six. The spread factor was calculated by diving the diameter over thickness. CIE-LAB Color Meter was used to measure the color variation in cookies according to Kara et al. (2005).
Sensory evaluation
Effect of apple pomace on cookie sensorial attributes were measured by computing scores of color, texture, crispiness, flavor, mouth feels and overall acceptability got from a panel of 30 members comprising fifteen females and male having good taste buds were selected from the Institute of Food Science & Nutrition, University of Sargodha, (UOS) Pakistan and Ayub Agriculture Research Institute, Faisalabad (AARI) Pakistan. Nine points hedonic scale was used to check sensory characteristics according to Meilgaard et al. (2007). Each sample appeared equally in each serving position across the panel within each session. To avoid sensory fatigue, the sensory test divided into seven sessions. Panelist was requested to assess one attribute in a session.
Statistical analysis
Data were measured by analysis of variance. All tests were performed in triplicate and the obtained data were subjected to statistical analysis by using the statistical software Stat Graphics Plus for Windows, Version 3.1 (Statsoft-Inc., USA). Mean tables and graphs were constructed by using MS Excel 2013. Duncan`s multiple range test was used to separate the mean. Analysis of variance under CRD design was applied by following the instructions described by Jensen (2013).
Results
Chemical characteristics of wheat flour and apple pomace
Proximate composition of wheat flour and apple pomace powder was given in Table 1. It was obvious from the result that apple pomace powder contained a higher amount of fiber i.e. 10.85% and a lower amount of protein, i.e. 1.95% as compared to wheat flour. The current findings are related with the findings of Gazalli et al. (2013) and Ahmad et al. (2017). who found fiber ranges from 20.06 to 20.36% in apple pomace powder and 0.99 to 1.151% in wheat flour. Total phenolic contents (TPC) of wheat flour and apple pomace powder were 1.35 mg (GAE)/g and 9.75 mg (GAE)/g respectively as shown in Table 1.
Table 1.
Chemical composition of wheat flour and apple pomace powder
| Moisture content | Crude protein | Crude fat | Crude fiber | Ash | Water extract mg/g | Methanol extract mg/g | TPC mg/g | |
|---|---|---|---|---|---|---|---|---|
| WF (%) | 11.03 ± 0.41 | 10.71 ± 0.47 | 1.33 ± 0.12 | 0.57 ± 0.04 | 0.40 ± 0.02 | 0.78 ± 0.11 | 0.41 ± 0.33 | 1.35 ± 0.09 |
| APP (%) | 8.90 ± 0.25 | 1.95 ± 0.52 | 3.01 ± 0.31 | 10.85 ± 0.21 | 1.50 ± 0.16 | 4.65 ± 0.15 | 5.51 ± 0.14 | 9.75 ± 0.19 |
WF wheat flour, APP apple pomace powder, TPC total phenolic contents
Rheological characteristics
The result depicted that the departure time of all treatments is different from each other. The highest value of departure time (DT) was found in T0 (13.15 min), and the lowest was found in T5 (9 min). Dough stability (DS) is affected through water absorption, protein content, foaming and emulsifying properties. Results for DS showed in Fig. 1 revealed that the highest value was found in T0 (7.81 min) and lowest for T5 (5.70 min).
Fig. 1.
Rheological characteristics of wheat flour supplemented with Apple pomace powder
Physical analysis of cookies
Cookies which were prepared from apple pomace powder and wheat flour had the width value ranges from 44.75 mm to 45.13 mm. It was observed that T0 (without apple pomace) had the highest width value with a mean of 45.13 mm and T5 (having 25% apple pomace powder) had 44.75 mm. Baked cookies had a thickness range from 1.21 ± 0.74 to 1.47 ± 0.41 mm among various treatments. Cookies spread factor is significantly affected (p < 0.05) by addition of apple pomace which values varied from 40.75 + 0.40 to 46.20 + 0.59 mm among different treatments (Table 2). The color of the cookies reduced with the increase of apple pomace powder and ranged from 115.01 to 190.75.
Table 2.
Physical properties of Cookies
| Treatments | Width (mm) | Thickness (mm) | Spread factor | Color of cookies with color meter (ctn.) |
|---|---|---|---|---|
| T0 | 45.13 ± 4.25 | 1.47 ± 0.41a | 30.70 ± 2.84c | 190.75 ± 2.49a |
| T1 | 45 ± 5.45 | 1.4 ± 0.63ab | 32.14 ± 3.16bc | 165.00 ± 5.35b |
| T2 | 44.93 ± 4.51 | 1.36 ± 0.78b | 33.04 ± 2.45b | 154.68 ± 2.49c |
| T3 | 44.85 ± 4.21 | 1.29 ± 0.87c | 34.77 ± 3.48ab | 145.75 ± 4.19c |
| T4 | 44.82 ± 3.96 | 1.25 ± 0.59 cd | 35.86 ± 3.11ab | 131.85 ± 5.56d |
| T5 | 44.75 ± 5.01 | 1.21 ± 0.74d | 36.98 ± 2.98a | 115.01 ± 1.17e |
T0 = Control, T1 = 5% apple pomace powder, T2 = 10% apple pomace powder, T3 = 15% apple pomace powder, T4 = 20% apple pomace powder, T5 = 25% apple pomace powder
Values haring different letters are significant from each other while values without lettering indicates non-significant difference from each other
Chemical characteristics of cookies
Proximate composition of cookies supplemented with apple pomace powder showed an increasing trend from T0 to T5 in moisture, ash, crude fat and crude fiber (Table 3). The highest value of moisture found in T5 was (2.83%) and lowest in T0 (2.06%). The lowest value of ash, protein and fat was observed in T0 (0.45%), T5 (5.34%) and T0 (24.62%) respectively. All these values showed non-significant increase except crude fiber which showed significant difference i.e. with the increase of apple pomace powder, the amount of fiber content increased from 0.42% to 2.61%.
Table 3.
Chemical characteristics of cookies
| Treatment | Moisture (%) | Ash (%) | Crude protein (%) | Crude Fat (%) | Crude fiber (%) | Falling number (s) |
|---|---|---|---|---|---|---|
| T0 | 2.06 ± 0.09 | 0.45 ± 0.03 | 6.59 ± 0.47 | 24.62 ± 0.12 | 0.42 ± 0.04e | 609.00 ± 23.30a |
| T1 | 2.22 ± 0.09 | 0.47 ± 0.05 | 6.48 ± 0.47 | 24.77 ± 0.20 | 1.05 ± 0.01d | 535.00 ± 13.14b |
| T2 | 2.57 ± 0.16 | 0.49 ± 0.02 | 6.34 ± 0.81 | 25.02 ± 0.54 | 1.12 ± 0.13d | 460.00 ± 15.06c |
| T3 | 2.69 ± 0.25 | 0.54 ± 0.04 | 6.19 ± 0.47 | 25.47 ± 0.31 | 1.50 ± 0.10c | 418.00 ± 14.34d |
| T4 | 2.75 ± 0.29 | 0.57 ± 0.05 | 5.97 ± 0.67 | 25.98 ± 0.41 | 1.75 ± 0.15b | 403.00 ± 19.50e |
| T5 | 2.83 ± 0.35 | 0.62 ± 0.02 | 5.34 ± 0.70 | 26.23 ± 0.60 | 2.61 ± 0.18a | 390.00 ± 21.20e |
T0 = Control, T1 = 5% apple pomace powder, T2 = 10% apple pomace powder, T3 = 15% apple pomace powder, T4 = 20% apple pomace powder, T5 = 25% apple pomace powder
Values haring different letters are significant from each other while values without lettering indicates non-significant difference from each other
Sensory evaluation of cookies
It was observed that by adding apple pomace powder in different treatments, the color attributes of cookies were affected significantly (p < 0.01). Mean values ranged from 2.90 to 8.10. Maximum marks were received by treatment (T2) while lower marks secured by T5. Similarly, in case of flavor T5 had the lower value while T2 had the highest value and the mean ranged from 3.00 to 7.90 Results shows that due to the difference in treatments flavor was also effected. Taste, in different treatments, showed that T0 secured the highest value while the lowest for T5 with mean ranged from 5.00 to 8.00. The crispiness of cookies decreased with the increase of apple pomace powder in cookie preparation except T1 having value 3.2 while the highest value was observed in T0 and T2 having score 7.2 and 7.1 respectively. Highest scores of mouthfeel, texture and overall acceptability were observed in T0 and the lowest score was found in T5. Values for each parameter ranged from 5.9 to 7.75, 5 to 7.8 and 5 to 8 respectively showed in Fig. 2.
Fig. 2.
Sensory characteristics of cookies supplemented with apple pomace powder
Discussion
Variation in proximate composition of wheat flour and apple pomace powder may be due to the variation in genotype, environmental conditions and areas of production. It was observed that methanolic extracts yield a higher quantity of TPC than water in case of apple pomace powder while a higher amount of TPC was observed in water extract in case of wheat flour. The TPC of flour is related to the study of Suárez et al. (2009) who used acetone and methanol to extract total phenolics in apple pomace and concluded that acetone yielded two times more TPC than methanolic extract, i.e. 6.48 ± 0.29 and 3.63 ± 0.03 respectively. The result revealed that by increasing the amount of apple pomace, the DS decreased. The highest value of dough development time (DDT) was found in T5 (8.50 min) and the lowest found in T1 (6.21 min). Rheological characteristics of wheat flour supplemented with apple pomace powder showed that the water absorption (WA), dough development time (DDT) and arrival time (AT) values increased while the departure time (DT), dough stability (DS) and falling number (FN) decreased with the addition of apple pomace powder. Dietary fiber (DF) and water have an affinity with each other, so water absorption during mixing increased due to more hydrogen bonds provided by an increased level of DF. Dough development time increased due to late gluten development as more water is absorbed by the fiber and starch portion of the composite flour. The findings of this study are similar to the work of Parmar and Vasantha Rupasinghe (2012) and Pareyt and Delcour (2008) who found that the increase in the value of DDT is due to the high fiber content in the blend of wheat flour and apple pomace powder.
Physical and chemical characteristics of cookies
The finding is by previous studies (García et al. 2009) studied that found that the thickness of cookies decreased with increasing the partial replacement of wheat flour with apple pomace powder. In another study increasing trend in spread factor and decreasing trend in color of the cookies were noticed due to increase level of apple pomace powder (Meilgaard et al. 2007). García et al. (2009) revealed that by increasing the amount of apple pomace powder width of cookies decreases. It was clear from Table 2, that width and thickness of the cookies decreased with the increase of apple pomace powder, and an opposite trend was observed in case of spread factor. As with the increase in apple pomace powder, gluten and starch network weakened and as a results width and thickness affected. The color of the cookie develops due to the caramelization and maillard reaction, so the lightness of the cookie decreased ad protein content in wheat flour is replaced with starchy or fiber portion of apple pomace powder.
The crude fiber content of cookies is increased by increasing incorporation of apple pomace and this is an agreement with the results of Kohajdová et al. (2014). The reason for variation in crude fiber is due to the addition of apple pomace powder in cookie preparation as it contains a high amount of fiber. Falling number (FN) results were recorded as a measure of α-amylase enzyme activity in wheat flour & composite flour, and the results were shown in time (seconds). It is clear from the results that significant effect in FN was observed with addition of apple pomace powder. T0 showed the highest value of a falling number as 609 s while T5 showed lower value as 390.00 s. Results showed that by increasing the amount of apple pomace falling number decreased. Total phenolic contents (TPC) and fiber contents were given in Table 4, showed that TPC and total dietary fiber contents of cookies vary significantly while non-significant behavior was observed in soluble and insoluble dietary fibers. TPC values showed a linear increasing trend with the quantity of apple pomace powder addition and values ranged from 2.04 to 3.24 mg/g in T0 to T5 respectively. A similar increasing trend was observed in total dietary fiber contents of cookies with higher amount observed in T5 (2.61%) and least quantity in T0 (0.42) respectively. The current finding are in line with previous studies of Sudha et al. (2007), that used apple pomace as an antioxidant source in cakes. He observed that dietary fiber increased up to 14.2% and TPC increased from 2.07 to 3.15 mg/g in cakes. The main reason behind the significant increase in dietary fiber and TPC is the addition of apple pomace.
Table 4.
Total phenolic contents and fiber contents of cookies
| Treatments | Water extract mg/g | Methanol extract mg/g | Total phenol content mg/g | Total dietary fiber % | Insoluble dietary fiber % | Soluble dietary fiber % |
|---|---|---|---|---|---|---|
| T0 | 1.32 ± 0.07 | 0.72 ± 0.09 | 2.04 ± 0.03f | 0.42 ± 0.04e | 0.31 ± 0.09 | 0.11 ± 0.09 |
| T1 | 1.35 ± 0.02 | 0.87 ± 0.03 | 2.22 ± 0.05d | 1.05 ± 0.04d | 0.85 ± 0.01 | 0.19 ± 0.01 |
| T2 | 1.61 ± 0.09 | 0.95 ± 0.08 | 2.56 ± 0.02c | 1.12 ± 0.09d | 0.89 ± 0.03 | 0.23 ± 0.07 |
| T3 | 1.65 ± 0.07 | 1.21 ± 0.01 | 2.86 ± 0.07b | 1.50 ± 0.01c | 1.11 ± 0.06 | 0.39 ± 0.07 |
| T4 | 1.73 ± 0.07 | 1.29 ± 0.03 | 3.02 ± 0.07ab | 1.75 ± 0.01b | 1.32 ± 0.09 | 0.45 ± 0.06 |
| T5 | 1.89 ± 0.04 | 1.35 ± 0.05 | 3.24 ± 0.09a | 0.42 ± 0.04e | 0.31 ± 0.09 | 0.11 ± 0.09 |
T0 = Control, T1 = 5% apple pomace powder, T2 = 10% apple pomace powder, T3 = 15% apple pomace powder, T4 = 20% apple pomace powder, T5 = 25% apple pomace powder
Values haring different letters are significant from each other while values without lettering indicates non-significant difference from each other
Sensory evaluation of cookies
Color attribute of cookies is significantly affected (p < 0.01) by adding apple pomace in different treatments. Mean values were ranged from 2.90 to 8.10. Treatment (T2) secured the maximum marks and T5 got lower marks. Similarly, in the case of flavor, T5 had the lowest value while T2 had the highest value with mean ranged from 3.00 to 7.90. Taste having a mean value ranged from 5.00 to 8.00 having the highest score for T0 and lowest for T5. The crispiness of cookies decreased with the increase of apple pomace powder in cookie preparation except T1 having value 3.2 while the highest value was observed in T0 and T2 having score 7.2 and 7.1 respectively. Highest scores of mouthfeel, texture and overall acceptability were observed in T0, and the lowest score was found in T5. Values for each parameter were ranged from 5.9 to 7.75, 5 to 7.8 and 5 to 8 respectively.
The result of color, flavor and taste are in consistent with the findings of Kohajdová et al. (2014), who found that with the addition of apple fiber values of odour and taste decrease a bit than control but in an acceptable limit. They also found that overall acceptability decreases 15% from control. Sudha et al. (2007) incorporate apple pomace in cake and found that color, grain, texture and eating quality decrease non-significantly from 0 to 30% apple pomace in the formula. Reason for the decrease in sensory characteristics of cookies supplemented with apple pomace powder is less development of gluten and starch network secondly; apple pomace powder has more fiber that retains water than control (having no apple pomace powder).
Conclusion
Apple pomace was found to be rich in dietary fiber and in TPC contents that is why it can be a good source to enhance the TDF and other nutritional attributes of cookies. Apple pomace increases the fat and fiber content of the composite flour with a significance decrease in amylase activity. Rheological characteristics of the composite flour affected non-significantly that might be due to a decrease in gluten percentage which is required in good quality cookies preparation. The water absorption capacity of flour is increased by apple pomace, as fiber contents increase water absorption. Apple pomace like any other fiber source increases the water absorption capacity of the flour. Sensorial attributes were also affected by the addition of apple pomace powder, but it was found that 10% of apple pomace can be added in the final formula. Addition of apple pomace will also result in decrease in sugar quantity in the recipe and helpful in providing the efficient usage of apple pomace (an industrial waste material).
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