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 1%, 2%, and 4% 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 (13.66±.88192%, 3.03±.31798%, and2.89±.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%, and54.33±2.96273%, respectively. Apple peels' bulk density and swelling capacity were 0.34±.00577g/mL and7.33±.66667%, 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 12.3333±.33333 to 13.5000±.28868 cm, 5.0300±.03512 to 5.3000±.05774 cmat level 2%APP, and 2.4333±.00882 to 2.6700±.00577 % at level 4%APP, respectively. The biscuits thathad 1% APP had acceptable sensory quality. Apple peel powder can be added to a variety of baked products,including breads and biscuits.

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

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