Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 259-274 | Back to browse issues page


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Sabet Ghadam M, Saeedi Asl M R, Sharifi A, Armin M, Pedram nia A. Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake. FSCT. 2022; 18 (119) :259-274
URL: http://fsct.modares.ac.ir/article-7-32688-en.html
1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran , asharifi81@gmail.com
3- Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
Abstract:   (791 Views)
The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.
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Article Type: Original Research | Subject: Food formulations
Received: 2019/05/6 | Accepted: 2021/08/23 | Published: 2022/01/9

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