الفهرس 
Title : Ulization of by-products of some food industries in the production of biscuits
AbstractOnly 14 pages are availabe for public view
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Abstract
Disposal of huge amounts of food processing by-products (FPP) almost represents an environmental problem. The present investigation was undertaken to study the effective utilization of food processing by-products as sources of dietary fibers and phytochemicals which is considered bioactive compounds in the manufacturing of biscuits. Therefore, peels of mango, onion and potato were dehydrated and grounded and substituted in biscuits by 6%. The results indicated that potato peel powder (PPP) had the highest contents of crude protein (10.12% on dry wt. basis), while red onion skins powder (ROSP) recorded the highest values of ether extract, crude fibers, total ash, total dietary fibers and poly phenols (9.85%, 24.90% and 5.88%, 59.36% and 90.11 mg GAE.g-1), with significant difference (p{u2264}0.05) among other by-product materials. However, mango peels powder (MPP) recorded the highest content of carotenoids (400.07 mg. 100g-1). Fractionation and identification of poly phenols by using HPLC indicated that gallic acid, catechin, quercetin was the major components. On the other hand, ROSP recorded the highest water holding capacity, followed by PPP and MPP. However, PPP exhibited the highest value of oil holding capacity, followed by ROSP, then MPP