National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was conducted to investigate the physico-chemical characteristics of oat flour and apple pomace enriched oat flour biscuits. Biscuits were prepared with different level of oat flour and apple pomace powder and the physico-chemical properties were examined after the evaluation of sensory characteristics. Total phenols and crude fibre content of apple pomace enriched biscuits are more than the control biscuits. Among different combinations tried 70% oat flour and 30% apple pomace powder forbiscuits was optimized for the preparation of acceptable and palatable bakery products. The study suggested that oat flour along with apple pomace powder can successfully be utilized in biscuit due to their enhanced nutritional, functional and sensory characteristics.
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