Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

Abstract

The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased. The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

“…For example, some fiber sources are rich in phenolic compounds. Phenolic compounds not only affect the oxidative reactions of food [43], but the hydroxyl group of these compounds can directly bond with flour proteins and affect the quality and functional properties of food [5,[44][45][46]. Therefore, the possible presence of phenolic compounds in ODF can also be the reason for the higher stability of the dough contacting ODF.…”

“…It can be related to phenolic compounds [39]. The hydroxyl group of polyphenols can directly bond with the wheat flour proteins and decrease the softening degree of the dough [5,[44][45][46].…”