Artículo
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
Rocha Parra, Andres Felipe
; Sahagún, Marta; Ribotta, Pablo Daniel
; Ferrero, Cristina
; Gómez, Manuel
Fecha de publicación:
07/2019
Editorial:
Springer
Revista:
Food and Bioprocess Technology
ISSN:
1935-5130
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the level of replacement with AP on the quality of sugar-snap cookies. Dehydrated AP was ground to three different particle sizes (d(4,3) = 362, 482, 840 μm) to substitute 15% and 30% of wheat flour in cookie formulations. The quality of dough and cookies was evaluated in terms of rheological properties, color, texture, and global acceptability of the final product. When the AP particle size decreased, the water absorption properties (WHC, WBC) were higher (33 and 10% respectively for the lowest and the highest particle size). For both replacement levels, the smallest particle size (362 μm) led to the highest dynamic moduli of dough. The spread ratio (SR) of the cookies diminished when the particle size decreased (from 6.4 to 4.8 corresponding to AP840 and AP362 respectively). The lowest SRs were obtained for the 30% replacement level except for AP362. When employing AP with the largest particle size (840 μm), the cookies were less hard (48.7 N). The addition of AP to sugar-snap cookies led to higher global acceptability scores than for control cookies. The sensory attribute that most differentiated the cookies with AP was their pleasant taste being the taste score always higher than the control one.
Palabras clave:
BAGASSE
,
BY-PRODUCT
,
COOKIE QUALITY
,
DIETARY FIBER
,
HYDRATION PROPERTIES
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Rocha Parra, Andres Felipe; Sahagún, Marta; Ribotta, Pablo Daniel; Ferrero, Cristina; Gómez, Manuel; Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies; Springer; Food and Bioprocess Technology; 12; 7; 7-2019; 1083-1092
Compartir
Altmétricas