Hala D.Ddeash*(1), Rawaa H.Tlay(1) and Ahmad M.Haddal(1)
(1). Department of Food Science, College of Agricultural, Damascus University.
(*Corresponding author: Hala Dadesh, E-mail: h92.dadesh@damascusuniversity.edu.sy).
Received: 25/05/2023 Accepted: 16/07/2023
Abstract:
The research was conducted in the Department of Food Sciences, Damascus University, Faculty of Agricultural Engineering. The apple peel powder was prepared by hot air drying at a temperature of (65°C) for 6 hours. The process of grinding and sifting was done, and the powder was filled in dark glass containers. The quality indicators of the resulting powder of fiber, fat, protein, carbohydrates and antioxidant activity were (14.11%, 5.95%, 1.96%, 73.75% and 18.60%), respectively. The resulting powder was used in the manufacture of cupcake product at a ratio of (4, 8, 12%), as the content of the fortified cupcake increased from moisture, ash, fiber, protein and fat, and the percentage of crude fiber in the control sample increased from (2.46%) to (4.35%) in The cupcake sample fortified with (12%) of apple peel powder, respectively, while the percentage of carbohydrates decreased significantly, and the values of biologically active compounds increased compared to the control sample. The sensory evaluation showed that there were no significant differences between CONTROL and the sample, with the addition rate (12%), which exceeded the general acceptance rate among the tasters (3.74) after control (3.88), while it was noted that there were significant differences between control and the samples fortified with 4% and 8%. As for the color indicators (L *, a *, b *) The high percentage of husk powder led to a decrease in the brightness index (L*) and the degree of yellowing index (b*) and an increase in the degree of redness index (a*) in the fortified samples compared to the control, and the 4% sample was the least dark among the fortified samples.Keywords: Apple Peels Powder, Cupcake, Chemical Indicators, Biologically Active Compounds, Color Indicators, Sensory Evaluatio.
Full paper in Arabic: pdf