Incorporating an apple skin powder, an under-utilised food-processing
by-product, in bakery products could boost the fiber-content of the product,
says new research.
Replacing flour in muffins with 24 per cent of a dried apple skin powder could
boost the fiber content of the product without detrimentally affecting the
sensory profile of the product, according to findings published in the Journal
of Food Quality.
The study, led by H.P. Vasantha Rupasinghe from Nova Scotia Agricultural
College, follows an earlier study from the same group, which was said to be the
first report on the use of the apple skin powder as a fiber-enhancer (Food
Chemistry, Vol. 107, pp. 1217-1224).
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