Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

Abstract

In this study, carrot pomace powder (CPP) with particle sizes of 210 lm (CPP210) and 500 lm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten-free cake.

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes

“…It was found that the quality of the final product was mostly affected by the percentage of the CPP rather than its particle size (210 and 500 µm). Nevertheless, it was not clear from this study that the inclusion of hydrocolloids was still required to support quality when CPP was added (Majzoobi, Vosooghi Poor, Jamalian, & Farahnaky, ).…”

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

“…Majzoobi et al . () evaluated the effects of carrot pomace in the production of gluten‐free (rice‐corn) cakes. However, limited information exists on the effect of shiitake mushroom and carrot pomace in improving bioactive composition and antioxidant activity in rice muffins.…”

Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

“…This circumstance has prompted the development of gluten-free foodstuffs with high nutritional quality components [4] [5]. In general, gluten-free baked goods comprises several raw materials like rice, corn, buckwheat, cassava, and potato starches and/or flours [6].…”