Abstract:This study was carried out to evaluate the chemical, physical and sensory properties of supplemented crackers and fortified yoghurt with fruit and vegetable waste powders. Prickly pear's peel (PPP), cantaloupe peel (CP), peas peel (PP) and cabbage stalks and outer leaves waste (CLS) have been used. Wheat flour of crackers was supplemented by 3, 5 and 7% of these waste powders. Yoghurt was fortified with PPP and CP powders at levels of 1.5 and 2.5%. Results showed that PPP powder was the highest in fat content … Show more
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