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

ROCHA PARRA ANDRES FELIPE; BELORIO MAYARA; RIBOTTA PABLO DANIEL; FERRERO CRISTINA; PALLARES GOMEZ MANUEL

International Journal of Food Science & Technology

WILEY

Año: 2018

Pear pomace (PP) is a by-product of the fruit industry with a high content of fiber. Itspotential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated.Microstructure, density and viscosity were evaluated in batter, and specific volume, textureand color in the final product. When PP was added, less uniformity in bubble distribution wasobserved in batters, particularly at higher particle sizes. Cake specific volume significantlydiminished with increasing amounts of PP. For sponge cakes, the decrease in specific volumewas the highest for the finest particle size of PP. In general, increasing PP addition increasedhardness and reduced elasticity, cohesiveness and resilience but the effect depended on theparticle size. In general, better textural attributes were obtained with medium and coarseparticle sizes. These results indicate that PP of an adequate particle size could be a promisingfiber source for different cake formulations.