THE USE OF THE APPLE BAGASSE IN THE PRODUCTION OF FIBER-ENRICHED COOKIES

Abstract

It was studied the use of the apple bagasse original from the juice extraction, for the production of enriched-fiber cookies. Flour of apple bagasse was produced, which was chemical, physical and microbiologically characterized. In the next phase, cookies were elaborated with different levels of substitution of wheat flour by the flour of apple bagasse. The obtained products were sensorially evaluated and also the chemical composition was verified. The results of the sensorial analysis demonstrated that the cookies were well accepted in all the substitution levels (20, 30, 40 and 50%). The chemical, physical and microbiological analyses of the flour demonstrated high content of alimentary fibers (66.03%), microbiological quality in agreement with the Brazilian legislation, and considerable capacity of water retention. The determination of the elementary composition of the products confirmed the increase of the fiber content as a function of the increase in the addition of apple-bagasse flour.