Apple pomace is a valuable waste from the apple juice industry with high level of poly phenols and also phytate-free dietary fiber. This research was done to optimize and compare the physical properties of new gluten-free cake based on whole replacement of wheat flour with apple pomace powder using starch and xanthan gum by Mixture Design. The results of chemical analysis of apple pomace flour showed 10% moisture, 1.28% ash, 1.68% fat, 1.25% protein, 56% fiber and 9.62 mg gallic acid/g phenolic compounds. There was a significant difference in the texture of optimized apple pomace cakes in comparison to rice and wheat cakes as control and black samples. The hardness of the wheat flour sample was less than the gluten-free samples. Based on the results of the sensory evaluation, the cake containing apple pomace powder had the highest score in terms of overall acceptance.

苹果渣是苹果汁工业中的一种有价值的废料，含有高含量的多酚和不含肌醇六磷酸的膳食纤维。这项研究的目的是优化和比较新型无麸质蛋糕的物理性能，该方法是通过混合混合物设计，使用淀粉和黄原胶，用苹果渣粉完全替代小麦粉。苹果渣粉的化学分析结果表明，水分含量为10％，灰分为1.28％，脂肪为1.68％，蛋白质为1.25％，纤维为56％，每克酚类化合物含9.62毫克没食子酸。与作为对照和黑色样品的大米和小麦饼相比，优化的苹果渣蛋糕的质地存在显着差异。小麦粉样品的硬度小于无麸质样品。根据感官评估的结果，