- -

Use of berry pomace to replace flour, fat or sugar in cakes

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

  • Estadisticas de Uso

Use of berry pomace to replace flour, fat or sugar in cakes

Show full item record

Quiles Chuliá, MD.; Llorca Martínez, ME.; Schmidt, C.; Reissner, AM.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology. 53(6):1579-1587. https://doi.org/10.1111/ijfs.13765

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/144679

Files in this item

Item Metadata

Title: Use of berry pomace to replace flour, fat or sugar in cakes
Author: Quiles Chuliá, Mª Desamparados Llorca Martínez, Mª Empar Schmidt, Carolin Reissner, Anne Marie Struck, Susanne Rohm, Harald Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Pomace from fruit juice production is a by-product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in food brings added value. The present study assessed the effect ...[+]
Subjects: Aronia , Black currant , Fibre , Pomace , Sponge cake
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.13765
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/ijfs.13765
Project ID:
info:eu-repo/grantAgreement/BMBF//031B0004/
info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/
Thanks:
The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to ...[+]
Type: Artículo

References

Bennion, E. B., Bamford, G. S. T., & Bent, A. J. (1997). Cake-making processes. The Technology of Cake Making, 251-274. doi:10.1007/978-1-4757-6690-5_21

Borreani, J., Espert, M., Salvador, A., Sanz, T., Quiles, A., & Hernando, I. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function, 8(4), 1547-1557. doi:10.1039/c7fo00159b

Campbell, G. (1999). Creation and characterisation of aerated food products. Trends in Food Science & Technology, 10(9), 283-296. doi:10.1016/s0924-2244(00)00008-x [+]
Bennion, E. B., Bamford, G. S. T., & Bent, A. J. (1997). Cake-making processes. The Technology of Cake Making, 251-274. doi:10.1007/978-1-4757-6690-5_21

Borreani, J., Espert, M., Salvador, A., Sanz, T., Quiles, A., & Hernando, I. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function, 8(4), 1547-1557. doi:10.1039/c7fo00159b

Campbell, G. (1999). Creation and characterisation of aerated food products. Trends in Food Science & Technology, 10(9), 283-296. doi:10.1016/s0924-2244(00)00008-x

Dufour, C., Loonis, M., Delosière, M., Buffière, C., Hafnaoui, N., Santé-Lhoutellier, V., & Rémond, D. (2018). The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility. Food Chemistry, 240, 314-322. doi:10.1016/j.foodchem.2017.07.104

Gao, J., Brennan, M. A., Mason, S. L., & Brennan, C. S. (2016). Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. International Journal of Food Science & Technology, 51(9), 1979-1987. doi:10.1111/ijfs.13143

Gómez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT - Food Science and Technology, 41(9), 1701-1709. doi:10.1016/j.lwt.2007.11.024

Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9

Hu, F. B., & Malik, V. S. (2010). Sugar-sweetened beverages and risk of obesity and type 2 diabetes: Epidemiologic evidence. Physiology & Behavior, 100(1), 47-54. doi:10.1016/j.physbeh.2010.01.036

Jenkins, D. J., Kendall, C. W., Augustin, L. S., Franceschi, S., Hamidi, M., Marchie, A., … Axelsen, M. (2002). Glycemic index: overview of implications in health and disease. The American Journal of Clinical Nutrition, 76(1), 266S-273S. doi:10.1093/ajcn/76.1.266s

Jurgoński, A., Juśkiewicz, J., Sójka, M., & Karlińska, E. (2016). Diet-induced disorders in rats are more efficiently attenuated by initial rather than delayed supplementation with polyphenol-rich berry fibres. Journal of Functional Foods, 22, 556-564. doi:10.1016/j.jff.2016.02.018

Määttä, K., Kamal-Eldin, A., & Törrönen, R. (2001). Phenolic Compounds in Berries of Black, Red, Green, and White Currants (Ribes sp.). Antioxidants & Redox Signaling, 3(6), 981-993. doi:10.1089/152308601317203521

Manisha, G., Soumya, C., & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363-373. doi:10.1016/j.foodhyd.2012.04.011

Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., & Caponio, F. (2014). Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International, 65, 385-393. doi:10.1016/j.foodres.2014.07.014

Pateras, I. M. C., & Rosenthal, A. J. (1992). Effects of sucrose replacement by poly dextrose on the mechanism of structure formation in high ratio cakes. International Journal of Food Sciences and Nutrition, 43(1), 25-30. doi:10.3109/09637489209027529

Rios, R. V., Pessanha, M. D. F., Almeida, P. F. de, Viana, C. L., & Lannes, S. C. da S. (2014). Application of fats in some food products. Food Science and Technology (Campinas), 34(1), 3-15. doi:10.1590/s0101-20612014000100001

Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2), C189-C197. doi:10.1111/j.1750-3841.2011.02546.x

Rodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Optimizing Mixing during the Sponge Cake Manufacturing Process. Cereal Foods World, 59(6), 287-292. doi:10.1094/cfw-59-6-0287

Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-z

Rohm, H., Brennan, C., Turner, C., Günther, E., Campbell, G., Hernando, I., … Kontogiorgos, V. (2015). Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project. Foods, 4(4), 690-697. doi:10.3390/foods4040690

Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A., Tovar, J., & Bernardino-Nicanor, A. (2011). Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient. International Journal of Molecular Sciences, 12(4), 2174-2186. doi:10.3390/ijms12042174

RONDA, F. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555. doi:10.1016/j.foodchem.2004.05.023

Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S. M., & Asadi, F. (2015). Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot. Journal of Texture Studies, 47(1), 34-39. doi:10.1111/jtxs.12165

Saric, B., Nedeljkovic, N., Simurina, O., Pestoric, M., Kos, J., Mandic, A., … Misan, A. (2014). The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace. Food and Feed Research, 41(1), 39-46. doi:10.5937/ffr1401039s

Schmidt, C., Geweke, I., Struck, S., Zahn, S., & Rohm, H. (2017). Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science & Technology, 53(1), 237-245. doi:10.1111/ijfs.13639

Struck, S., Gundel, L., Zahn, S., & Rohm, H. (2016). Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Science and Technology, 65, 32-38. doi:10.1016/j.lwt.2015.07.053

Struck, S., Plaza, M., Turner, C., & Rohm, H. (2016). Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science & Technology, 51(6), 1305-1318. doi:10.1111/ijfs.13112

Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi:10.1016/j.foodchem.2006.12.016

Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. Journal of Food Science, 79(9), S1811-S1822. doi:10.1111/1750-3841.12554

Wu, B., Degner, B., & McClements, D. J. (2013). Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. Food Chemistry, 141(4), 3393-3401. doi:10.1016/j.foodchem.2013.06.044

Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, 50(2), 695-701. doi:10.1016/j.lwt.2012.07.026

[-]

recommendations

 

This item appears in the following Collection(s)

Show full item record