Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test (p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.

中文翻译：

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添加苹果皮粉对面包小麦曲奇理化特性及营养品质的影响

苹果皮是食品工业的副产品，富含纤维、多酚和矿物质，是烘焙产品的潜在有吸引力的成分。为了评估用苹果皮粉富集小麦饼干的效果，生产了六种增加苹果皮粉百分比（0%、4%、8%、16%、24% 和 32%）的饼干。分析的性状是：粘贴参数；化学特性（水分、灰分、脂质、蛋白质、纤维和总多酚含量）；抗氧化能力（2,2-diphenyl-1-picrylhydrazyl 和铁降低抗氧化能力的方法）；物理属性（宽度、厚度、体积和 CIE 实验室颜色）；和感官特征（外观、内部结构、质地、气味、味道和香气）。统计分析包括方差分析，随后进行 Fisher 最小显着差异检验（p < 0.05）。与对照面包小麦曲奇相比，富含苹果皮粉的曲奇具有显着更高的水分、灰分、脂质、纤维、总多酚和抗氧化能力。苹果皮粉的加入并未改变产品的物理特性，提高了产品的感官品质。添加 24% 的苹果皮粉使饼干具有最佳的整体质量。