Effect of apple pomace on nutritional quality of gluten-free flour blend based cracker

Abstract

The different formulations of gluten free flours and apple pomace powder were used for gluten free cracker preparation and crackers prepared were studied. The apple pomace powder was incorporated in the traditional recipe to replace wheat flour with gluten free flour blend (brown rice flour: millet flour) and apple pomace powder at the levels of 0, 80:10:10, 70:20:10, 70:10:20, 60:20:20, 60:25:15 and 60:15:25 percent in the preparation of crackers. Pomace flour blends were prepared by incorporating 10%, 15%, 20% and 25% apple pomace in brown rice flour and millet flour. The results of sensory evaluation revealed that the 10 percent addition of apple pomace powder had higher overall acceptability, taste, texture & flavor. However a declining trend in acceptability was observed with increasing level of apple pomace powder for all the sensory characteristics. The nutritional value of gluten free cracker (as determined through nutrient analysis of moisture, protein, ash and total dietary fibre) with percent of apple pomace powder incorporated cracker was higher than control sample. The apple pomace incorporated gluten-free flour blend cracker T1 treatment with 80:10:10 (brown rice flour: millet flour: apple pomace powder) ratio had the highest level for overall acceptability and treatment T6 with 60:15:25 ratio was found acceptable for total dietary fiber.