Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties
This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing differen...
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| Veröffentlicht in: | Journal of food science and technology 2019-02, Vol.56 (2), p.914-926 |
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| creator | Kırbaş, Zahide Kumcuoglu, Seher Tavman, Sebnem |
| description | This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists. |
| doi_str_mv | 10.1007/s13197-018-03554-z |
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Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-018-03554-z</identifier><identifier>PMID: 30906049</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acceptance tests ; Apple pomace ; Cakes ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dietary fiber ; Flavor ; Flour ; Food Science ; Formulations ; Fruits ; Gluten ; Gravity ; Hardness ; Mechanical properties ; Modulus of elasticity ; Nutrition ; Original ; Original Article ; Powder ; Rheological properties ; Rheology ; Sensory evaluation ; Sensory properties ; Shear thinning (liquids) ; Specific gravity ; Specific volume ; Viscoelasticity ; Viscosity</subject><ispartof>Journal of food science and technology, 2019-02, Vol.56 (2), p.914-926</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-9c9c064deca9e09c43ec37f7cc33cf14ca3e7690df9d68dfce56962b87e4512c3</citedby><cites>FETCH-LOGICAL-c474t-9c9c064deca9e09c43ec37f7cc33cf14ca3e7690df9d68dfce56962b87e4512c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400728/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400728/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30906049$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kırbaş, Zahide</creatorcontrib><creatorcontrib>Kumcuoglu, Seher</creatorcontrib><creatorcontrib>Tavman, Sebnem</creatorcontrib><title>Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.</description><subject>Acceptance tests</subject><subject>Apple pomace</subject><subject>Cakes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dietary fiber</subject><subject>Flavor</subject><subject>Flour</subject><subject>Food Science</subject><subject>Formulations</subject><subject>Fruits</subject><subject>Gluten</subject><subject>Gravity</subject><subject>Hardness</subject><subject>Mechanical properties</subject><subject>Modulus of elasticity</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Powder</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shear thinning (liquids)</subject><subject>Specific gravity</subject><subject>Specific 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of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties</title><author>Kırbaş, Zahide ; Kumcuoglu, Seher ; Tavman, Sebnem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-9c9c064deca9e09c43ec37f7cc33cf14ca3e7690df9d68dfce56962b87e4512c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acceptance tests</topic><topic>Apple pomace</topic><topic>Cakes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dietary fiber</topic><topic>Flavor</topic><topic>Flour</topic><topic>Food Science</topic><topic>Formulations</topic><topic>Fruits</topic><topic>Gluten</topic><topic>Gravity</topic><topic>Hardness</topic><topic>Mechanical properties</topic><topic>Modulus of elasticity</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original 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orange and carrot pomace powders on gluten-free batter rheology and cake properties</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-02-01</date><risdate>2019</risdate><volume>56</volume><issue>2</issue><spage>914</spage><epage>926</epage><pages>914-926</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>30906049</pmid><doi>10.1007/s13197-018-03554-z</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acceptance tests Apple pomace Cakes Chemistry Chemistry and Materials Science Chemistry/Food Science Dietary fiber Flavor Flour Food Science Formulations Fruits Gluten Gravity Hardness Mechanical properties Modulus of elasticity Nutrition Original Original Article Powder Rheological properties Rheology Sensory evaluation Sensory properties Shear thinning (liquids) Specific gravity Specific volume Viscoelasticity Viscosity |
| title | Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties |
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