Перегляд за Автор "Zh. Goranova, G. Nakov, T. Petrova, M. Momchilova, K. Khvostenko"

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    Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder
    (2022) Zh. Goranova, G. Nakov, T. Petrova, M. Momchilova, K. Khvostenko
    This study aims to assess the effect of powdered apple pomace on the technological characteristics of batter, and on the physicochemical and sensory quality characteristics of sponge cake. Apple pomace powder (10%, 25%, and 50 %) was introduced into the sponge cake formulation, where it replaced an equivalent amount of wheat flour. Assessment of the viscous properties of the composite flour has shown that the peak viscosity ranged from 330.00 to 731.00 Brabender units (BU) and its value decreased with an increase in the mass fraction of apple pomace powder. The gelatinisation temperature for the mixtures ranged 60.50–61.7°C and slightly decreased after adding by-products of apple processing. It has been found that the specific gravity of sponge cake batter increases when pomace powder is used (from 0.72±0.02c to 0.78±0.03d), which is due to the increase in the dietary fibre. The findings have shown that the volume of the cake samples containing apple pomace was smaller than that of the control sample (245.00±6.22 cm3), and the cake with 50% of apple pomace powder had the smallest volume (215.00±7.32cm3). The highest porosity was observed in the control cake sample (66.34±1.72%), while in the cake with 25 % of apple pomace powder, this parameter was 65.15±1.07%. The water absorption capacity of the control (312.60±3.15%) is the lowest compared with that of the cakes with apple pomace powder. Adding apple pomace resulted in a more intense brownish colour of the cakes and in the pleasant fresh apple taste. The semi-finished sponge cakes with 25% and 50% of apple pomace were characterised by an attractive brown colour, small-sized, properly distributed pores in the crumb, and high sensory characteristics. It can be concluded that powdered apple pomace can be successfully used as a functional and nutritionally valuable substitute for wheat flour, without a significant deterioration in the technological quality of products.