Use of apple pomace as a source of dietary fiber in cakes

被引：145

作者：

Masoodi, FA ^{[1
]}

Sharma, B ^{[1
]}

Chauhan, GS ^{[1
]}

机构：

[1] Haryana Agr Univ, Dept Food Sci & Technol, Hisar 125004, Haryana, India

来源：

PLANT FOODS FOR HUMAN NUTRITION | 2002年 / 57卷 / 02期

关键词：

apple pomace; batter; cake; dietary fiber;

D O I：

10.1023/A:1015264032164

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Dried and powdered apple pomace was passed through 30, 50 and 60 mesh sieves to get pomace of varying particle size. Blends were prepared by mixing 5, 10 and 15 percent pomace from each of the three prticle sizes with wheat flour. The blends were evaluated for cake. Batter viscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomace levels. Cake weight, shrinkage and uniformity index increased with increasing pomace levels, whereas, cake volume and symmetry index showed a reverse trend.

引用

页码：121 / 128

页数：8

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Masoodi, FA ;

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JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1998, 22 (04) :255-263

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