2024-03-29T13:36:28Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/336582022-06-29T07:41:27Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
2019-01-08T15:47:16Z
urn:hdl:10324/33658
Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
Rocha Parra, Andrés Felipe
Belorio, Mayara
Ribotta, Pablo D.
Ferrero, Cristina
Gómez Pallarés, Manuel
Pear pomace (PP) is a by-product of the fruit industry with a high content of fiber. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Microstructure, density and viscosity were evaluated in batter, and specific volume, texture and color in the final product. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fiber source for different cake formulations.
2019-01-08T15:47:16Z
2019-01-08T15:47:16Z
2018
info:eu-repo/semantics/article
International Journal of Food Science & Technology. DOI:10.1111/ijfs.14078
http://uvadoc.uva.es/handle/10324/33658
10.1111/ijfs.14078
eng
https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.14078
info:eu-repo/semantics/openAccess
Wiley