Szabó-Nótin, B. and Juhász, R. and Barta, J. and Stéger-Máté, M. (2014) Apple pomace powder as natural food ingredient in bakery jams. Acta Alimentaria, 43 (Supple). pp. 140-147. ISSN 0139-3006
|
Text
aalim.43.2014.suppl.20.pdf Download (157kB) | Preview |
Abstract
The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude sweep method. Apple pomace addition decreased gel strength and stability of bakery jams, while 12-month storage increased the gel strength of samples. Based on our results, dried apple pomace powder seems to be suitable to replace pectin up to 40% without changing rheological properties of bakery jams.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 06 Mar 2017 10:20 |
| Last Modified: | 04 Apr 2023 12:34 |
| URI: | http://real.mtak.hu/id/eprint/49808 |
Actions (login required)
 |
Edit Item |
