effect of apple pomace on quality characteristics of brown rice based cracker外文参考.pdf

Journal of the Saudi Society of Agricultural Sciences (2017) 16,25–32
pomace in the flour formulation resulted in higher anti-
oxidant properties, total dietary fibre and minerals in the final product. Based on the present study,
pomace based rice crackers have good potential for consumer and regarded as health promoting
functional food, especially for coeliac disease patients.
ª 2015 The Authors. Production and hosting by Elsevier . on behalf of King Saud University. This is
an open access article under the CC BY-NC-ND license (-nc-nd//).
1. Introduction ers are the popular snack products which have appreciable
demand amongst the consumers (Maneerote et al., 2009;
Snack foods are an integral part of the diet and have been over Sedej et al., 2011). Cereals occupy an important place in
a period of time commercially exploited on large scale. Crack- human nutrition as major proportion of population consumes
it all over the world and mostly exploited f