Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

Mahsa Majzoobi, Zahra Vosooghi Poor, Jalal Jamalian, Asgar Farahnaky

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten-free cake.

Original languageEnglish
Pages (from-to)1369-1377
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume51
Issue number6
DOIs
Publication statusPublished - 01 Jun 2016

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sponge cakes
pomace
Daucus carota
Glutens
Porifera
Quality Improvement
gluten
Particle Size
carrots
Powders
particle size
powders
Particle size
batters
Flour
corn flour
rice flour
Hardness
cohesion
Viscosity

Cite this

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title = "Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder",
abstract = "In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30{\%} CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30{\%} CPP with either of the particle sizes resulted in an acceptable gluten-free cake.",
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Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. / Majzoobi, Mahsa; Poor, Zahra Vosooghi; Jamalian, Jalal; Farahnaky, Asgar.

In: International Journal of Food Science and Technology, Vol. 51, No. 6, 01.06.2016, p. 1369-1377.

Research output: Contribution to journalArticle

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AU - Poor, Zahra Vosooghi

AU - Jamalian, Jalal

AU - Farahnaky, Asgar

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