Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

Abstract

Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test ( p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

“…Therefore, both BS2 and BS3 can be labelled as a “source of fibre” in accordance with the EC Regulation n.1924/2006 [ 58 ], which states that a food may be labelled as a source of fibre if it contains at least 3g of fibre per 100 g or 1.5 g per 1000 kcal. The higher moisture content observed in the fortified samples could be related to the higher content of fibre known to have water holding and binding capacities [ 59 ]; indeed, the same trend was observed by other authors after the addition of fibrous ingredients [ 60 , 61 , 62 ]. Even for ash content, BS3 showed a statistically higher content (2.67 ± 0.04) than for other samples; this result could be reasonably associated with OCP addition, considering the mineral richness of olive cake [ 63 ].…”

Sustainable valorization of apple waste in a biorefinery: a bibliometric analysis

“…The results showed characteristics of moisture, ash, lipids, fibers, total polyphenols and antioxidant capacity significantly higher than in the control biscuit. Additionally, the functionalization of apple pomace did not change the physical characteristics; however, it improved the sensory quality of the biscuits 88 …”

“…In comparison, the wheat flour used presents 0.57% fiber and 1.35 mg GAE g −1 , leading to an increase in the nutritional attributes of cookies when adding apple pomace. Nakov et al 88 also evaluated different proportions of apple pomace in the formulation of wheat biscuits and obtained better results when adding 24% apple pomace to the dough. The results showed characteristics of moisture, ash, lipids, fibers, total polyphenols and antioxidant capacity significantly higher than in the control biscuit.…”

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

“…Cookies: peels were blanched in hot water for 30 s, washed and dried (48 h, 60 • C), ground, and used to make cookies. [190] Citrus peel Jam: washed and crushed peels were mixed with water to form a puree, and then sugar, pectin, and citric acid were added to obtain a jam-like texture. [191] Passion fruit peel Cookies: peels were immersed in water (100 • C, 15 min) and cooled on ice, epicarp was separated with a spoon, dried (60 • C), ground, and used to make cookies.…”