Apple Pomace: Influence on the Physico-Chemical and Textural Characteristics of Gluten-Free Biscuits

Apples are a rich source of phytochemicals and dietary fiber, and pomace, a byproduct of juice processing, could be used effectively to enrich gluten-free biscuits. This work aimed to develop gluten-free whole biscuits, comparable in quality to wheat biscuits, by incorporating pomace powder in different percentages and to evaluate the effect of the addition of apple pomace (AP) on the quality characteristics of the biscuits. The study characterized the nutritional properties, mineral content, texture and color properties of the biscuits, as well as their sensory evaluation. Gluten-free biscuits prepared with AP could be used as a healthy alternative to biscuits on the market.