Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties

Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, pulp tissues. This contains dietary fiber, polyphenols, vitamins, organic acids that can benefit human health have high potential as source. Baked products are well-known food types to humans key role in feeding people worldwide. Nowadays, enriched such bread, cakes, biscuits available stores. Different studies worldwide been done about applying by-products bakery. Objective: research aimed evaluate apple peel (APE) (APU) powders separately partial substitute for wheat flour cake production. Methods: peels pulp, produced residual wastes juicing, were dried 3 hours oven (60°C). The ground sieved using 60 µm mesh. In this research, chemical physic-chemical analyses performed according AACC (Approved Methods American Association Cereal Chemists) standard analysis methods. Textural characteristic was analyzed by texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: levels APE APU (10, 20, 30 %) used enrich cakes. Wheat flour’s ash, fat, water, oil absorption capacity lower than APE, whereas moisture, protein, bulk density, pH showed reverse trend. Adding APP formula increased total fiber (TDF) from 4.14 % control sample 27.71 powder (APE-30). highest a* colorimetric parameter (redness) core 3.82 APE-30 sample. addition significantly hardness, gumminess, chewiness samples (p<0.05). APE-10 could improve nutritional properties cakes without significant reduction (p>0.05) overall acceptance compared Conclusion: results demonstrated replacement especially insoluble use making good source fiber.