Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 2642-2652
DOI: https://doi.org/10.20546/ijcmas.2020.908.302


Development of Apple Pomace Enriched Oat Flour Biscuits and its Quality Evaluation during Storage
Pooja Soni*, K.D. Sharma, Sakshi Sharma, Vivek Mehta and SurekhaAttri
VPO Bhota Teh Barsar Distt Hamirpur HP, India
*Corresponding author
Abstract:

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.


Keywords: Oat flour, Apple pomace powder, Total phenols, Crude fibre and biscuit
Download this article as Download

How to cite this article:

Pooja Soni, K.D. Sharma, Sakshi Sharma, Vivek Mehta and Surekha Attri. 2020. Development of Apple Pomace Enriched Oat Flour Biscuits and its Quality Evaluation during Storage.Int.J.Curr.Microbiol.App.Sci. 9(8): 2642-2652. doi: https://doi.org/10.20546/ijcmas.2020.908.302