Abstract
Dried and powdered apple pomace was passed through 30, 50and 60 mesh sieves to get pomace of varying particle size. Blends wereprepared by mixing 5, 10 and 15 percent pomace from each of the threeprticle sizes with wheat flour. The blends were evaluated for cake. Batterviscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomacelevels. Cake weight, shrinkage and uniformity index increased withincreasing pomace levels, whereas, cake volume and symmetry indexshowed a reverse trend.
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Masoodi, F., Sharma, B. & Chauhan, G. Use of apple pomace as a source of dietary fiber in cakes. Plant Foods Hum Nutr 57, 121–128 (2002). https://doi.org/10.1023/A:1015264032164
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DOI: https://doi.org/10.1023/A:1015264032164