| Autor: |
Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, Ahmad Pedram Nia, Mohammad Armin |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Journal of Food Quality, Vol 2023 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1745-4557 |
| DOI: |
10.1155/2023/8111233 |
| Popis: |
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; TW10% and TW20%: flour substitution with apple pomace (10 and 20% w/w); TO10% and TO20%: fat substitution with apple pomace (10 and 20% w/w); TW&O5:5 and TW&O10:10: fat and wheat-flour substitution with apple pomace (5 : 5 and 10 : 10% w/w). The lowest and highest protein content were recorded for Tw20% (10.0 ± 0.12%) and TO20% (11.0 ± 0.45%) (p0.05). TW20% 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%) (pTW20% 63.9>TW&O5:5 63.7>TW10% 63.6>TO10% 60.2>TW&O10:10 60.1>TO20% 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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