Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 57, Issue 2, Pages 121-128Publisher
KLUWER ACADEMIC PUBL
DOI: 10.1023/A:1015264032164
Keywords
apple pomace; batter; cake; dietary fiber
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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.
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