Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder |
| |
| Authors: | Mahsa Majzoobi Zahra Vosooghi Poor Jalal Jamalian Asgar Farahnaky |
| |
| Affiliation: | 1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;2. ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia;3. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia |
| |
| Abstract: | In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (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. |
| |
| Keywords: | By‐product carrot pomace fibre content gluten‐free cake |
|
|
