Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake

Authors
Elnaz Mialni
morteza mirzaee
ACECR
10.22034/FSCT.22.163.78
Abstract
The increasing demand for food products with high quality and nutritional value has turned the use of dietary fibers into a challenge among researchers. In this project, the effect of textured (extruded) fiber supplement obtained from apple pomace-oat bran at levels of 0, 5, 10 and 15%, on the physicochemical and quality characteristics of the muffin cake containing moisture, consistency, porosity, crumb color, Hardness and overall acceptability were evaluated. The results showed that adding the texture supplement to the cake samples did not have a significant effect on their protein and fat, but it caused an increase in the percentage of moisture, fiber and ash in the cake samples. The addition of the fiber supplement caused a reduction of hardness in the samples during the storage period; So that the lowest amount of hardness was related to the muffin cake containing 10%. Examining the factors related to the color of the cake samples showed that the addition of fiber supplement to the cake samples decreased the whiteness, decreased the b* factor and increased a* factor. The results of the sensory evaluation of the samples showed that the addition of fiber supplement to the level of 10% caused an increase in aroma and taste, porosity and an increase in the overall acceptance score. While the consistency and porosity of the dough increased. The results of this research showed that the fiber supplement, as a food by-product, which is low price with a valuable source of nutritional compounds, can be successfully used to replace part of the flour applied for the production of baking products. The highest acceptability included the cake enriched with 10% textured fiber supplement powder.
Keywords
Extrusion
Oat bran
apple pomace
Cake

Subjects

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