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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
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Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

机译：物理化学和生物活性属性的蛋糕整合与gilaburu水果(荚莲属的植物opulus)果渣

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摘要

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could he suggested.
机译：在这项研究中gilaburu的维持价格(荚莲属的植物opulus)水果果渣,浪费的产品剩下的汁提取后,调查。蛋糕配方的0、5、10和15%,根据小麦面粉的重量。表明,糊粘度增加,pH值的增加减少了果渣浓度水平蛋糕配方。减少体积和高度的蛋糕观察样品。增加而咀嚼性和黏性的蛋糕样品值的下降果渣公司水平的增加。Gilaburu果渣添加重要的引起的(P < 0.05)变化对L * a *,和b *的值面包屑,而没有显著差异确定L *和b *值的地壳的样本。果渣添加蛋糕样本总体最高可接受性得分。和自由基清除活性值的蛋糕样品与水平成比例地增加果渣的合并。评价gilaburu果渣废弃物作为原料在发展中功能和/或替代增值产品的食品行业他建议。

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