Effect of apple pomace powder addition on rice flour based biscuits quality
Apple pomace is the primary by-product generated during the production of apple juice. This study investigates the effect of apple pomace powder (APP) on baking quality of rise-flour based biscuits. Water activity, moisture content was measured; sensory evaluation, colour investigation, total polyph...
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| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/78556 |
| LEADER | 02079naa a2200265 i 4500 | ||
|---|---|---|---|
| 001 | acta78556 | ||
| 005 | 20230323141815.0 | ||
| 008 | 230323s2022 hu o 1|| hun d | ||
| 020 | |a 978-963-306-904-2 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a hun | ||
| 100 | 2 | |a Szabó-Nótin Beatrix | |
| 245 | 1 | 0 | |a Effect of apple pomace powder addition on rice flour based biscuits quality |h [elektronikus dokumentum] / |c Szabó-Nótin Beatrix |
| 260 | |c 2022 | ||
| 300 | |a 333-337 | ||
| 490 | 0 | |a Proceedings of the International Symposium on Analytical and Environmental Problems |v 28 | |
| 520 | 3 | |a Apple pomace is the primary by-product generated during the production of apple juice. This study investigates the effect of apple pomace powder (APP) on baking quality of rise-flour based biscuits. Water activity, moisture content was measured; sensory evaluation, colour investigation, total polyphenol content and texture profile analysis were performed. By increasing the concentration of apple pomace, the hardness, fracturability, polyphenol content and antioxidant capacity increased, while their brightness, moisture content, water activity and overall popularity decreased. Apple pomace flour addition also increased the sweet taste intensity of cookies suggesting that in bakery products APF evolve a flavor enhancer role. Based on the sensory and compositional attributes, it was concluded that good quality biscuits can be prepared through using 5% and 7.5 % apple pomace powder with rice flour. APP proved to be a promising alternative ingredient in case of biscuits. | |
| 650 | 4 | |a Műszaki és technológiai tudományok | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 695 | |a Élelmiszeripari technológia | ||
| 700 | 0 | 2 | |a Berta Juhász Csilla |e aut |
| 700 | 0 | 2 | |a Jakab Ivett |e aut |
| 700 | 0 | 2 | |a Máté Mónika |e aut |
| 711 | |a 28th International Symposium on Analytical and Environmental Problems |c Szeged |d 2022. november 14-15. | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/78556/1/proceedings_of_isaep_2022_333-337.pdf |z Dokumentum-elérés |