Food & Feed Research

UTILIZATION OF APPLE POMACE COEXTRUDED WITH CORN GRITS IN SPONGE CAKE CREATION

DOI: UDK:
664.681:664.784.8:634.10
JOURNAL No:
Volume 45, Issue2
PAGES
149-158
KEYWORDS
fruit by-product, wheat, substitution, dough properties, texture, fibre
TOOLS Creative Commons License
Aleksandra M. Torbica* 1 , Jelena M. Tomić1 , Danica M. Savanović2 , Biljana S. Pajin3 , Jovana S. Petrović3 , Ivana S. Lončarević3 , Aleksandar Z. Fišteš3 , Karolina A. Mocko Blažek1
1 University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia
2 University of Banja Luka, Faculty of Technology, 78000 Banja Luka, Bulevar vojvode Stepe Stepanovića 73, Bosnia and Herzegovina
3 University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia

ABSTRACT

Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of information on attempts of incorporation of apple by-products in the form of coextrudates with corn grits (CAPCG). In this study, sponge cakes were created with apple pomace coextruded with corn grits in the ratio of 45:55 by partial replacing wheat flour with coextrudate in the formulation at 10%, 20% and 30% level. With the increase in the proportion of coextruded particles, the farinographic characteristics of dough samples showed an increase in water absorption and dough development time due to larger particles of coextrudates, and loss of dough elasticity. Consequently, the cake specific volume decreased over the range between 3.6 - 14.2%, but only the substitution level of 30% yielded an increase in cake firmness after 1 h of cooling and after 24 h of storage. The estimation of sponge cake sensory properties using the hedonic scale from 1 to 9 showed that the most acceptable texture was found in the control sample, whereas all sponge cakes with CAPCG had significantly higher acceptance of odour and taste in comparison to the control cake. From the nutritional point of view, sponge cakes substituted with CAPCG showed higher total dietary fibre content than the control wheat sponge cake.



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