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
Hauptverfasser:	Kırbaş, Zahide, Kumcuoglu, Seher, Tavman, Sebnem
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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