Low energy chocolate cake with potato pulp and yellow pea hulls

Kaack, Karl; Pedersen, Lene

doi:10.1007/s00217-005-1181-9

Cited by 19 publications

(11 citation statements)

References 30 publications

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“…6 g H 2 O per g fiber in case of AF and PF (P < 0.05). During baking, water absorption of fibers might increase because of temperatureinduced swelling (Kaack & Pedersen, 2005). Table 1 summarizes the ratios of water to fiber for iso-viscous batters (i.e., h a ¼ 22.7 Pa s at _ g ¼ 10 s À1 ).…”

Section: Dietary Fiber Characteristicsmentioning

confidence: 99%

Fiber enriched reduced sugar muffins made from iso-viscous batters

Struck

Gundel

Zahn

et al. 2016

LWT

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Section: Dietary Fiber Characteristicsmentioning

confidence: 99%

Fiber enriched reduced sugar muffins made from iso-viscous batters

Struck

Gundel

Zahn

et al. 2016

LWT

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“…The substitution of fat for maltodextrins affects the viscosity of the batter and the retention of air in the final cake; thus, total replacement is not recommended and the final volume of the cakes can be improved with certain emulsifiers (Lakshminarayan, Rathinam, & KrishnaRau, 2006) or amilodextrins (Kim, Yeom, Lim, & Lim, 2001). Other studies have focussed on replacing part of the fat with fibres, for example: peach fibre (Grigelmo-Miguel, Carreras-Boladeras, & Martin-Belloso, 2001), inulin (Devereux, Jones, McCormack, & Hunter, 2003), corn bran fibre (Jung, Kim, & Chung, 2005), corn dextrins (Kim et al, 2001), guar gum or carboxymethyl cellulose (Kaur, Singh, & Kaur, 2000), potato pulp and pea flour (Kaack & Pedersen, 2005), bglucan concentrates prepared from barley and oats (Kalinga & Mishra, 2009) or soluble fibre from corn and oats (Warner & Inglett, 1997) or cocoa fibre (Martínez-Cervera, Salvador, Muguerza, Moulay, & Fiszman, 2011).…”

Section: Introductionmentioning

confidence: 99%

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

Martínez-Cervera

Salvador

Sanz

2015

LWT - Food Science and Technology

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“…Therefore, the fibers consumption recommended to be up to 20 -35 g daily [22]. Newly, some researches were mentioned that food residues could be incorporated into cake making such as carrot leafs [23], watermelon rinds and sharlyn melon peels powders [24], potato peels [17] [25], flaxseeds [26] and apple pomace [27] [28]. Indeed, incorporating the PP could increase its added-value, decrease the cupcake total manufacturing coast and provide phytochemicals, antioxidants into the human diets.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

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Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% -20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn't influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn't affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% -10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g −1 dw and 3.44 µmol TE g −1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.

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Low energy chocolate cake with potato pulp and yellow pea hulls

Cited by 19 publications

References 30 publications

Fiber enriched reduced sugar muffins made from iso-viscous batters

Fiber enriched reduced sugar muffins made from iso-viscous batters

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

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