Kırbaş Zahide, Kumcuoglu Seher, Tavman Sebnem
1Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
2Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Bornova, Izmir Turkey.
J Food Sci Technol. 2019 Feb;56(2):914-926. doi: 10.1007/s13197-018-03554-z. Epub 2019 Jan 11.
This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G'), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.
本研究考察了使用不同纤维来源[苹果渣粉（APP）、胡萝卜渣粉（CPP）和橙皮渣粉（OPP）]对大米粉基无麸质蛋糕面糊流变学及品质特性的影响。通过用APP、CPP和OPP替代不同量的大米粉（0%、5%、10%和15%）来配制无麸质蛋糕面糊。作为对照蛋糕，使用不含渣粉的面糊。研究了富含膳食纤维的蛋糕面糊的流动行为和粘弹性特性。所有蛋糕面糊均表现出剪切变稀行为，且发现幂律模型可解释所有面糊配方的流动行为。面糊的表观粘度、弹性模量（G'）和粘性模量（G''）随渣粉含量的增加而增加。此外，添加渣粉增加了面糊的比重和面包心硬度，并降低了蛋糕的比容。含有5%OPP的蛋糕的体积指数和硬度值与对照样品相似。针对蛋糕样品的颜色、质地、外观、风味和总体可接受性对其感官特性进行了研究，含有5%OPP的蛋糕样品获得了评审员的最高接受评分。
