Utilization of apple pomace coextruded with corn grits in sponge cake creation
Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of informa...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2018-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807149T.pdf |
| _version_ | 1818733991761543168 |
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| author | Torbica Aleksandra M. Tomić Jelena M. Savanović Danica M. Pajin Biljana S. Petrović Jovana S. Lončarević Ivana S. Fišteš Aleksandar Z. Mocko-Blažek Karolina A. |
| author_facet | Torbica Aleksandra M. Tomić Jelena M. Savanović Danica M. Pajin Biljana S. Petrović Jovana S. Lončarević Ivana S. Fišteš Aleksandar Z. Mocko-Blažek Karolina A. |
| author_sort | Torbica Aleksandra M. |
| collection | DOAJ |
| description | Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of information on attempts of incorporation of apple by-products in the form of coextrudates with corn grits (CAPCG). In this study, sponge cakes were created with apple pomace coextruded with corn grits in the ratio of 45:55 by partial replacing wheat flour with coextrudate in the formulation at 10%, 20% and 30% level. With the increase in the proportion of coextruded particles, the farinographic characteristics of dough samples showed an increase in water absorption and dough development time due to larger particles of coextrudates, and loss of dough elasticity. Consequently, the cake specific volume decreased over the range between 3.6 - 14.2%, but only the substitution level of 30% yielded an increase in cake firmness after 1 h of cooling and after 24 h of storage. The estimation of sponge cake sensory properties using the hedonic scale from 1 to 9 showed that the most acceptable texture was found in the control sample, whereas all sponge cakes with CAPCG had significantly higher acceptance of odour and taste in comparison to the control cake. From the nutritional point of view, sponge cakes substituted with CAPCG showed higher total dietary fibre content than the control wheat sponge cake. |
| first_indexed | 2024-12-17T23:58:16Z |
| format | Article |
| id | doaj.art-cf27aeb21fa04b5a91bc6b3f56b18415 |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-17T23:58:16Z |
| publishDate | 2018-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-cf27aeb21fa04b5a91bc6b3f56b184152022-12-21T21:28:01ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602018-01-0145214915710.5937/FFR1802149T2217-53691807149TUtilization of apple pomace coextruded with corn grits in sponge cake creationTorbica Aleksandra M.0https://orcid.org/0000-0002-9627-1598Tomić Jelena M.1Savanović Danica M.2Pajin Biljana S.3Petrović Jovana S.4Lončarević Ivana S.5https://orcid.org/0000-0001-5028-8514Fišteš Aleksandar Z.6https://orcid.org/0000-0003-0742-2698Mocko-Blažek Karolina A.7University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Banja Luka, Faculty of Technology, Banja Luka, Bosnia and HerzegovinaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaApple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of information on attempts of incorporation of apple by-products in the form of coextrudates with corn grits (CAPCG). In this study, sponge cakes were created with apple pomace coextruded with corn grits in the ratio of 45:55 by partial replacing wheat flour with coextrudate in the formulation at 10%, 20% and 30% level. With the increase in the proportion of coextruded particles, the farinographic characteristics of dough samples showed an increase in water absorption and dough development time due to larger particles of coextrudates, and loss of dough elasticity. Consequently, the cake specific volume decreased over the range between 3.6 - 14.2%, but only the substitution level of 30% yielded an increase in cake firmness after 1 h of cooling and after 24 h of storage. The estimation of sponge cake sensory properties using the hedonic scale from 1 to 9 showed that the most acceptable texture was found in the control sample, whereas all sponge cakes with CAPCG had significantly higher acceptance of odour and taste in comparison to the control cake. From the nutritional point of view, sponge cakes substituted with CAPCG showed higher total dietary fibre content than the control wheat sponge cake.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807149T.pdffruit by-productwheatsubstitutiondough propertiestexturefibre |
| spellingShingle | Torbica Aleksandra M. Tomić Jelena M. Savanović Danica M. Pajin Biljana S. Petrović Jovana S. Lončarević Ivana S. Fišteš Aleksandar Z. Mocko-Blažek Karolina A. Utilization of apple pomace coextruded with corn grits in sponge cake creation Food and Feed Research fruit by-product wheat substitution dough properties texture fibre |
| title | Utilization of apple pomace coextruded with corn grits in sponge cake creation |
| title_full | Utilization of apple pomace coextruded with corn grits in sponge cake creation |
| title_fullStr | Utilization of apple pomace coextruded with corn grits in sponge cake creation |
| title_full_unstemmed | Utilization of apple pomace coextruded with corn grits in sponge cake creation |
| title_short | Utilization of apple pomace coextruded with corn grits in sponge cake creation |
| title_sort | utilization of apple pomace coextruded with corn grits in sponge cake creation |
| topic | fruit by-product wheat substitution dough properties texture fibre |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807149T.pdf |
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