Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes |
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| Authors: | Andrés F Rocha-Parra Mayara Belorio Pablo D Ribotta Cristina Ferrero Manuel Gómez |
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| Affiliation: | 1. CIDCA, CCT La Plata (CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina;2. Food Technology Area. College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain;3. CONICET, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, 5000 Córdoba, Argentina |
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| Abstract: | Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations. |
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| Keywords: | Bagasse batter layer cake pear sponge cake |
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