Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on physicochemical and shelf-life oily cakes. sensory quality samples was evaluated using Delphi-Fuzzy logic method. oily-cakes include following: TCO: control; T W 10 % id="M2"> 20 : flour (10 20% w/w); TO10% TO20%: id="M3"> & O 5 : id="M4"> (5 5 10 10% w/w). lowest highest protein content were recorded for id="M5"> w (10.0 ± 0.12%) TO20% (11.0 0.45%) ( id="M6"> p < 0.05 ). There no significant difference between control id="M7"> , id="M8"> id="M9"> id="M10"> > id="M11"> exhibited fiber (2.12%) caloric (385.0 kcal/100 g) values. a baking loss (9.87%) (9.36%) one (11.6%) id="M12"> By reducing content, smaller lower porous observed. antioxidant antimicrobial potential not significant. Therefore, had Based defuzzification values, ranking as follows: id="M13"> C mathvariant="normal">O 64.4 63.9 63.7 63.6 60.2 60.1 58.8 . Overall, could be considered cost-effective, sustainable, healthy alternative partial wheat-flour. Further research required produce reduced-fat Adding fruit powder along replacers can suggested future studies.