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.

苹果皮是食品工业的副产品，富含纤维，多酚和矿物质，是烘焙产品的潜在诱人成分。为了评估富含苹果皮粉的小麦饼干的效果，生产了六种类型的饼干，它们增加了苹果皮粉的百分比（0％，4％，8％，16％，24％和32％）。分析的特征是：粘贴参数；化学性质（水分，灰分，脂质，蛋白质，纤维和总多酚含量）；抗氧化能力（2,2-二苯基-1-吡啶并肼和还原铁的抗氧化能力方法）；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，然后进行Fisher最小显着性检验（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。苹果皮粉的添加不会改变产品的物理特性并改善产品的感官质量。添加24％苹果皮粉使饼干的整体质量达到最佳。