Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Pear pomace (PP) is a by‐product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density...

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Autores principales: Rocha Parra, Andrés Felipe, Belorio, Mayara, Ribotta, Pablo Daniel, Ferrero, Cristina, Gómez, Manuel
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2018
Materias:
Química
Pear
Sponge cake
Bagasse
Layer cake
Batter
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/125023
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-125023
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Pear
Sponge cake
Bagasse
Layer cake
Batter
spellingShingle Química
Pear
Sponge cake
Bagasse
Layer cake
Batter
Rocha Parra, Andrés Felipe
Belorio, Mayara
Ribotta, Pablo Daniel
Ferrero, Cristina
Gómez, Manuel
Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
topic_facet Química
Pear
Sponge cake
Bagasse
Layer cake
Batter
description Pear pomace (PP) is a by‐product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.
format Articulo
Preprint
author Rocha Parra, Andrés Felipe
Belorio, Mayara
Ribotta, Pablo Daniel
Ferrero, Cristina
Gómez, Manuel
author_facet Rocha Parra, Andrés Felipe
Belorio, Mayara
Ribotta, Pablo Daniel
Ferrero, Cristina
Gómez, Manuel
author_sort Rocha Parra, Andrés Felipe
title Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
title_short Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
title_full Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
title_fullStr Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
title_full_unstemmed Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
title_sort effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/125023
work_keys_str_mv AT rochaparraandresfelipe effectoftheparticlesizeofpearpomaceonthequalityofenrichedlayerandspongecakes
AT beloriomayara effectoftheparticlesizeofpearpomaceonthequalityofenrichedlayerandspongecakes
AT ribottapablodaniel effectoftheparticlesizeofpearpomaceonthequalityofenrichedlayerandspongecakes
AT ferrerocristina effectoftheparticlesizeofpearpomaceonthequalityofenrichedlayerandspongecakes
AT gomezmanuel effectoftheparticlesizeofpearpomaceonthequalityofenrichedlayerandspongecakes
bdutipo_str Repositorios
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