To study the effect of apricot kernel flour (by-product) on physico-chemical, sensorial and antioxidant properties of biscuits

Abstract

This study was carried out to indicate the potential application of apricot kernel flour (a residue generated in food processing industry) as a dietary supplement. Apricot stones contain a seed with high content in protein, fat, mineral and dietary fiber that is mostly underused and underutilized. Six biscuit formulations were prepared by replacing wheat flour with apricot kernel flour at different incorporation levels and the effect of apricot kernel flour (AKF) on physico-chemical properties, sensorial attributes and antioxidant potential of enriched biscuits was investigated. Control biscuits without the addition of AKF were produced for comparisons. The enriched biscuits showed an improvement in physical characteristics, color, texture, protein, fat, fiber, ash, phenolic content and antioxidant property without significantly affecting the organoleptic quality of biscuits. Sensory evaluation results depicted that all the samples were sensorially acceptable and highest score in most of the attributes was obtained for 15% incorporation of AKF. This study demonstrates that AKF has great potential feasibility of improving the quality of confectionary products, an opportunity to increase their applications and decrease the environmental pollution by the residue products of food industry.