Use of apple pomace as a source of dietary fiber in cakes

F A Masooi; Bhawana Sharma; G S Chauhan

doi:10.1023/a:1015264032164

Use of apple pomace as a source of dietary fiber in cakes

Plant Foods Hum Nutr. 2002 Spring;57(2):121-8. doi: 10.1023/a:1015264032164.

Authors

F A Masooi¹, Bhawana Sharma, G S Chauhan

Affiliation

¹ Department of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India.

PMID: 12049144
DOI: 10.1023/a:1015264032164

Abstract

Dried and powdered apple pomace was passed through 30, 50 and 60 mesh sieves to get pomace of varying particle size. Blends were prepared by mixing 5, 10 and 15 percent pomace from each of the three particle sizes with wheat flour. The blends were evaluated for cake. Batter viscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomace levels. Cake weight, shrinkage and uniformity index increased with increasing pomace levels, whereas, cake volume and symmetry index showed a reverse trend.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cooking*
Dietary Fiber / analysis*
Food Analysis
Hydrogen-Ion Concentration
Malus*
Particle Size
Specific Gravity
Viscosity