UTILISATION OF DRIED APPLE POMACE AS A SOURCE OF DIETARY FIBERS IN ARABIC BREAD MAKING
published by Aِl-Baath University
in 2016
in Food Sciences
and research's language is
العربية
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Abstract in English
In this study, dried apple pomace was prepared to use as a source of
dietary fibers in Arabic bread making. The total, soluble and insoluble
dietary fibers have been specified in the studied pomace, and then it used
in producing the Arabic bread. The wheat flour of extraction ratio (72%) was
exchanged with dried apple pomace at (2,4,6)% levels. The aim of that was
to increase the fiber content of bread by the addition of the wastes of apple
juice processing, because it have good physiological effect on human health
and decrease calories.
References used
AACC,2003 – Approved Methods of the American Association of Cereal Chemists. 10th ed.,the Association, St.Paul,U.S.A
AJILA C.,LEELAVATHI K.,PRASADRAO U.,2007- Improvement of Dietary Fiber content and antioxidant properties in soft dough biscuits with incorporation of mango peel powder. J Cereal Sci, vol.48, pp.260 – 319
AOAC, 1995 – Official Methods Of the Association Of Official Analytical Chemists,15th ed., Association Of Official Analical Chemists, Arlington Virginia, U.S.A