Corpus ID: 6584743

Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits

@article{Nassar2008EffectOC,
  title={Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits},
  author={Ahmad Nassar and Anwar Abdel-Hamied and E. A. El-Naggar},
  journal={World Journal of Agricultural Sciences},
  year={2008}
}
Orange peel and pulp were analyzed for their proximate composition, water and oil holding capacity. Data showed that, orange peel and pulp had high amount of dietary fiber (74.87 and 70.64%, respectively) with high proportion of IDF, also it has high level of water and oil holding capacity. Biscuits prepared from blendes containing different proportion (0,5,15 and 25%) orange peel or pulp were also evaluated for chemical composition, rheological properties, physical characteristics and sensory… Expand

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