Abstract
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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