Resource recovery in the food industry: use in the development of cakes

Quatrin A., . and Silveira M. R., . and Rosa C. S., . and Santos C. O., . and Santos A. M., . Resource recovery in the food industry: use in the development of cakes. pp. 1941-1947. ISSN 2231-7546

This study aimed to evaluate the technological potential of using fruit residues and beer residue in the preparation of cakes as well as the effects of their incorporation on the nutritional and sensory qualities of the cakes. Four cakes were developed: one with fruit residues (control) and 3 with fruit residues and also 10 30 and 50 of malt bagasse flour (MBF). Analyses were performed of chemical composition color and texture as well as sensory evaluation of the cakes. The cakes with 30 and 50 MBF had higher levels of moisture ash protein and dietary fiber. The higher levels of MBF (30 and 50) influenced the color parameters of the crust and the crumbs; the cakes also showed higher levels of hardness gumminess elasticity and cohesiveness. All the cakes were well accepted sensorially except for the cake with 50 MBF. These results demonstrate the potential use of these waste products by the food industry in the development of functional foods and in the recovery of nutrients that are currently discarded. This would protect the environment and also provide social and economic benefits through the recovery of these resources.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(14).p...

Abstract

This study aimed to evaluate the technological potential of using fruit residues and beer residue in the preparation of cakes as well as the effects of their incorporation on the nutritional and sensory qualities of the cakes. Four cakes were developed: one with fruit residues (control) and 3 with fruit residues and also 10 30 and 50 of malt bagasse flour (MBF). Analyses were performed of chemical composition color and texture as well as sensory evaluation of the cakes. The cakes with 30 and 50 MBF had higher levels of moisture ash protein and dietary fiber. The higher levels of MBF (30 and 50) influenced the color parameters of the crust and the crumbs; the cakes also showed higher levels of hardness gumminess elasticity and cohesiveness. All the cakes were well accepted sensorially except for the cake with 50 MBF. These results demonstrate the potential use of these waste products by the food industry in the development of functional foods and in the recovery of nutrients that are currently discarded. This would protect the environment and also provide social and economic benefits through the recovery of these resources.

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Item Type:	Article
AGROVOC Term:	Cakes
AGROVOC Term:	Bakery products
AGROVOC Term:	Experiments
AGROVOC Term:	Chemical composition
AGROVOC Term:	Water activity
AGROVOC Term:	Color
AGROVOC Term:	Colorimetry
AGROVOC Term:	Formulations
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23830

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