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The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on the physicochemical and shelf-life of oily cakes. The sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. The oily-cakes include the following: TCO: control; T W 10 % and T W 20 % : flour substitution with apple pomace (10 and 20% w/w); TO10% and TO20%: fat substitution with apple pomace (10 and 20% w/w); T W & O 5 : 5 and T W & O 10 : 10 : fat and wheat-flour substitution with apple pomace (5 : 5 and 10 : 10% w/w). The lowest and highest protein content were recorded for T w 20 % (10.0 ± 0.12%) and TO20% (11.0 ± 0.45%) ( p < 0.05 ). There was no significant difference between the fat content of control samples with T W 10 % , T W 20 % , and T O & W 5 : 5 ( p > 0.05 ). T W 20 % exhibited the highest fiber content (2.12%) and the lowest caloric (385.0 kcal/100 g) values. There was a significant difference between baking loss of TO10% (9.87%) and TO20% (9.36%) samples with control one (11.6%) ( p < 0.05 ). By reducing the fat content, smaller and lower porous was observed. The antioxidant and antimicrobial potential of apple pomace was not significant. Therefore, apple pomace had no significant effect on the shelf-life of cakes. Based on defuzzification values, the sensory ranking of samples was as follows: T C O 64.4 > T W 20 % 63.9 > T W & O 5 : 5 63.7 > T W 10 % 63.6 > T O 10 % 60.2 > T W & O 10 : 10 60.1 > T O 20 % 58.8 . Overall, apple pomace could be considered a cost-effective, sustainable, and healthy alternative to partial wheat-flour. Further research is required to produce reduced-fat cakes. Adding fruit powder along with fat replacers can be suggested for future studies.
The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on the physicochemical and shelf-life of oily cakes. The sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. The oily-cakes include the following: TCO: control; T W 10 % and T W 20 % : flour substitution with apple pomace (10 and 20% w/w); TO10% and TO20%: fat substitution with apple pomace (10 and 20% w/w); T W & O 5 : 5 and T W & O 10 : 10 : fat and wheat-flour substitution with apple pomace (5 : 5 and 10 : 10% w/w). The lowest and highest protein content were recorded for T w 20 % (10.0 ± 0.12%) and TO20% (11.0 ± 0.45%) ( p < 0.05 ). There was no significant difference between the fat content of control samples with T W 10 % , T W 20 % , and T O & W 5 : 5 ( p > 0.05 ). T W 20 % exhibited the highest fiber content (2.12%) and the lowest caloric (385.0 kcal/100 g) values. There was a significant difference between baking loss of TO10% (9.87%) and TO20% (9.36%) samples with control one (11.6%) ( p < 0.05 ). By reducing the fat content, smaller and lower porous was observed. The antioxidant and antimicrobial potential of apple pomace was not significant. Therefore, apple pomace had no significant effect on the shelf-life of cakes. Based on defuzzification values, the sensory ranking of samples was as follows: T C O 64.4 > T W 20 % 63.9 > T W & O 5 : 5 63.7 > T W 10 % 63.6 > T O 10 % 60.2 > T W & O 10 : 10 60.1 > T O 20 % 58.8 . Overall, apple pomace could be considered a cost-effective, sustainable, and healthy alternative to partial wheat-flour. Further research is required to produce reduced-fat cakes. Adding fruit powder along with fat replacers can be suggested for future studies.
D-allulose is a monosaccharide that belongs to the class of sugars known as rare derivatives of monosaccharides in nature. The aim of this study was to investigate how the sugar substitute D-allulose influenced the physicochemical, textural, and sensory characteristics of cakes. Solvent water retention capacity analysis of flour used in cake production and ash, dry matter, texture, color and reducing sugar analyses of cake dough were carried out in a day while water activity, pH, titratable acidity, antioxidant activity analysis and sensory analyses of cakes were performed in three different days. The average heights of control, AL50 and AL100 cakes were 2.60±0.14, 1.75±0.1 and 1.50±0.0 cm while they had the cake yields of 87.2±1.9, 86.2±4.1 and 87.6±3.2%, respectively. Viscosity analysis results showed that viscosity of dough samples decreased with an increase in spindle speed for all groups. The total dry matter content of control cakes was 76.1±3.0% while AL50 and AL100 cakes had a dry matter content of 76.4±4.6 and 75.0±2.6%, respectively. Total ash contents were 1.2±0.0, 1.3±0.0 and 1.4±0.0% for control, AL50 and AL100 cakes, respectively. The mean radical scavenging activity (RSA) of control cakes on the first day of production was 26.1±5.8, 51.6±1.3 in the AL50 group and 53.9±1.2 in the AL100 group. When evaluating the panelists' overall acceptability scores for the sensory qualities of cakes, the first day yielded the highest AL50 (7.9±1.2), while the 8th day of storage yielded the lowest AL50 (8.5±0.8) for the control group. The 8th day analysis yielded the lowest result (6.7±1.4) for the AL100 group. Results indicated that D-allulose preserved the physicochemical, textural, and sensory characteristics of cakes while increasing their antioxidant capacity, and it could be utilized to create novel products in the food industry because of these qualities.
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