Experimental data (project subset) supporting: From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality

This dataset contains experimental data generated within the framework of the research project supporting the publication: Krajewska, A.; Dziki, D.; Sobota, A.From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality.Applied Sciences, 2025, 15(19), 10667.https://doi.org/10.3390/app151910667 The dataset includes the project-related subset of measurements used for the evaluation of drying conditions of apple pomace powders (produced using different drying methods and temperatures) and their impact on the quality of shortbread cookies enriched with apple by-products. The shared data cover, in particular: - Moisture content of apple pomace powders and cookies,- Water activity (aw) measurements of powders and baked products,- Color parameters (CIELab) of apple pomace powders,- Color measurements of the final shortbread cookies,- Cutting force results of cookies,- Sensory evaluation scores of the final products. Funding: This research was funded in whole or in part by the National Science Centre, Poland (grant no. 2023/49/N/NZ9/00218). This dataset is released under the Creative Commons Zero (CC0 1.0) license, in accordance with the NCN Open Data requirements.