TY - JOUR
T1 - Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
AU - Majzoobi, Mahsa
AU - Poor, Zahra Vosooghi
AU - Jamalian, Jalal
AU - Farahnaky, Asgar
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = International Journal of Food Science and Technology. ISSNs: 1365-2621;
PY - 2016/6/1
Y1 - 2016/6/1
N2 - 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.
AB - 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.
KW - By-product
KW - Carrot pomace
KW - Fibre content
KW - Gluten-free cake
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U2 - 10.1111/ijfs.13104
DO - 10.1111/ijfs.13104
M3 - Article
SN - 0950-5423
VL - 51
SP - 1369
EP - 1377
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 6
ER -