Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation
Food Science and Technology International
Published online on February 26, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 4, Page 478-486, June 2026.
Apple peels are considered “inedible parts,” however, they can be dehydrated and ground to use as an ingredient in bakery products. The present study aims to evaluate the replacement of 25% and 50% sugar in sponge cakes for apple peel flour (APF) cakes by ...
Apple peels are considered “inedible parts,” however, they can be dehydrated and ground to use as an ingredient in bakery products. The present study aims to evaluate the replacement of 25% and 50% sugar in sponge cakes for apple peel flour (APF) cakes by ...