This research aims to utilization of food processing by products such as orange peels and apple pomace in some low-calorie bakery products, where this research was to explore the possibility of using of why protein concentration and some food processing by products (i.e. orange peels and apple pomace) as a fat replacers in biscuits . Impacts on physical, chemical, sensory and nutritional characteristics biscuits samples were prepared by replacing butter up to 75 by whey protein concentrate, orange peels and apple pomace, which were comparable to their full-fat biscuits. Obtained results showed an observed. decreases in fat content and caloric value in biscuits sample, beside the increase amount in protein content in biscuits prepared with whey protein concentrate and also increased in crude fiber in prepared biscuits sample orange peels and apple pomace. Sensory characteristics of biscuits prepared with fat replacers showed that color, taste, flavor and overall acceptability of biscuits prepared using different fat replacement (whey protein concentrate) at levels of 25, 50 and 75% of butter was increased by the increasing replacement levels, but overall acceptability value of biscuits prepared using (orange peels and apple pomace ) was accepted at level of 50% and 25%, respectively.
Elgindy, A. (2020). Utilization of Food by Products in Preparing Low-Calorie Biscuits. Journal of Food and Dairy Sciences, 11(11), 307-311. doi: 10.21608/jfds.2020.130429
MLA
Asma A. E. Elgindy. "Utilization of Food by Products in Preparing Low-Calorie Biscuits", Journal of Food and Dairy Sciences, 11, 11, 2020, 307-311. doi: 10.21608/jfds.2020.130429
HARVARD
Elgindy, A. (2020). 'Utilization of Food by Products in Preparing Low-Calorie Biscuits', Journal of Food and Dairy Sciences, 11(11), pp. 307-311. doi: 10.21608/jfds.2020.130429
VANCOUVER
Elgindy, A. Utilization of Food by Products in Preparing Low-Calorie Biscuits. Journal of Food and Dairy Sciences, 2020; 11(11): 307-311. doi: 10.21608/jfds.2020.130429
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