Upload resources

Upload your works to SEDICI to increase its visibility and improve its impact

 

Show simple item record

dc.date.accessioned 2021-09-16T19:01:16Z
dc.date.available 2021-09-16T19:01:16Z
dc.date.issued 2018
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/125023
dc.description.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. en
dc.format.extent 1265-1275 es
dc.language en es
dc.subject Pear es
dc.subject Sponge cake es
dc.subject Bagasse es
dc.subject Layer cake es
dc.subject Batter es
dc.title Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes en
dc.type Articulo es
sedici.identifier.other doi:10.1111/ijfs.14078 es
sedici.identifier.issn 0950-5423 es
sedici.identifier.issn 1365-2621 es
sedici.creator.person Rocha Parra, Andrés Felipe es
sedici.creator.person Belorio, Mayara es
sedici.creator.person Ribotta, Pablo Daniel es
sedici.creator.person Ferrero, Cristina es
sedici.creator.person Gómez, Manuel es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Preprint es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle International Journal of Food Science & Technology es
sedici.relation.journalVolumeAndIssue vol. 54, no. 4 es


Download Files

This item appears in the following Collection(s)

Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)