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Production of functional cookies enriched with flour apple industries and apple peel (Malus domestica Borkh)

This project proposed the study of the best means of extracting bioactive compounds present in the apple peel, from the industrial residues, and its application for the elaboration of cookies with functional properties. To this end, a dry extract of apple peel and industrial by-product was made by freeze-drying to replace wheat flour of the traditional formulation in different concentrations (2.5%, 5%, 7.5% 10%), analyzing the thermal stability of the compounds by comparing the raw and roasted mass. The extracts obtained were evaluated for total phenol content using the Folin-Ciocalteu (FT) reagent method, the antioxidant activity (AC) by the FRAP and ABTS method and the Liquid Chromatography (HPLC) analysis. The results showed that Extract of the by-product presented a higher concentration of total phenolics and antioxidant activity than the flour from the apple peel, as well as the stability of the compounds after cooking.