将苹果渣用作蛋糕中膳食纤维的来源。

Use of apple pomace as a source of dietary fiber in cakes.

作者信息

Masooi F A, Sharma Bhawana, Chauhan G S

机构信息

Department of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India.

出版信息

Plant Foods Hum Nutr. 2002 Spring;57(2):121-8. doi: 10.1023/a:1015264032164.

DOI:10.1023/a:1015264032164

PMID:12049144

Abstract

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 particle 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.

摘要

将干燥并磨成粉末的苹果渣过30目、50目和60目的筛网，以获得不同粒径的苹果渣。通过将三种粒径的苹果渣分别按5%、10%和15%与小麦粉混合来制备混合物。对这些混合物制作的蛋糕进行评估。面糊粘度随着苹果渣含量的增加和粒径的减小而增加。面糊的比重和pH值随着苹果渣含量的增加而降低。蛋糕重量、收缩率和均匀度指数随着苹果渣含量的增加而增加，而蛋糕体积和对称指数则呈现相反的趋势。