Effect of apple pomace on quality characteristics of brown rice based cracker

Formulation of gluten free crackers based on brown rice flour from two varieties and apple pomace was studied during the present investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properties except pasting temperature which increased with increase in pomace level. The hunter colour value (L∗) and fracture force of crackers are decreased with increase in pomace level. The crackers were investigated and compared for composition, antioxidant properties (DPPH, total phenolic content, total flavonoid content, reducing power), minerals and sensory properties. The increased amount of apple pomace in the flour formulation resulted in higher antioxidant 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.