إنتاج بسكويت غني بالألياف من دقيق القمح، الذرة الرفيعة و دقيق قشور المانجو

Abstract EN

The present study was carried out in the Food Research & Post- harvest Technology Center, in August 2007, for the production of fiber rich biscuits from wheat ,sorghum and mango peel flour, so as to increase nutritional value of the biscuits.

Mango peel was the main waste of mango juice processing.

Mango waste is potentially considered as a good source of human nutrients and dietary fibers .

Mango peel powder was prepared from the peel after being washed dried, and milled.

The dried powder was added to replace wheat flour in quantities of 5, 7 and 9 gm.

The preparation of the biscuits physical, chemical and orgnoleptic quality tests were evaluated.

Results indicated that the consumers prefer biscuit powder that contained up to 7 grams dried mango peel product.

Keywords; Biscuits, dietary fiber, mango peel, protein, ash, nutritional quality .