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Selection of Ingredient Levels for Development of High Fibre- Protein Enriched Biscuits Based on Apple Pomace and Black Soy-Flour

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2007 ASAE Annual Meeting  076272.(doi:10.13031/2013.23466)
Authors:   Anupama Singh, Ivy Rana, B.K, Kumbhar
Keywords:   Key words Pomace, by product utilization, value addition, protein enriched biscuits, optimization

To nutritionally enrich the apple pomace biscuits, optimized apple pomace-black soybean flour-wheat flour mix was added. Levels of ingredients were optimized in apple pomace biscuits, black soybean flour biscuits and apple pomace : soy flour (50 : 50) biscuits. Apple pomace/soy flour/apple pomace : soy flour, baking powder, sodium bicarbonate and ammonium bicarbonate were the four optimized variables based on the result obtained from the four responses selected i.e. physical parameter % spread factor, rehological parameters hardness and fracturability and sensory parameter overall acceptability.

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