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Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder
Author(s) -
Majzoobi Mahsa,
Poor Zahra Vosooghi,
Jamalian Jalal,
Farahnaky Asgar
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13104
Subject(s) - pomace , food science , particle size , gluten free , gluten , materials science , chemistry
Summary In this study, carrot pomace powder ( CPP ) with particle sizes of 210 μm ( CPP 210) and 500 μm ( CPP 500) 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.